White And Green Bean Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe comes from the O'Hagan Estate. I purchased this estate in Cedar Hill, Texas in 1987. Ingredients:
1-1/2 cups dried white navy beans |
6 cups water |
3 cloves garlic chopped |
2 teaspoon salt |
4 cups beef broth |
1/4 teaspoon freshly ground black pepper |
1 teaspoon rosemary crumbled |
2 cups fresh green beans cut on the diagonal in 1” pieces |
1 tablespoon butter |
juice of 1/2 lemon |
Directions:
1. Wash and pick over dried beans then put in large saucepan with water and bring to a boil.
2. Remove from heat then cover and allow to stand 1 hour.
3. Return to heat and bring to boil again then reduce heat and simmer partially covered 30 minutes.
4. Using a heavy fork mash garlic with salt until no large chunks remain.
5. Add to saucepan with beans then add broth, pepper and rosemary.
6. Simmer partially covered until beans are tender.
7. Cook green beans uncovered in 2 quarts of boiling salted water until tender crisp.
8. Drain and add to soup when the white beans are tender but not mushy.
9. Stir in butter and lemon then serve at once while green beans are still bright.
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