- 1 pound dried white navy or kidney beans or peas or flageolets
- 8 cups water
- Salt to taste
- Freshly ground pepper to taste
- 1 carrot, scraped
- 1 onion, peeled and studded with 2 cloves
- 1 bay leaf
- 1 clove garlic, peeled and left whole
- 2 parsley sprigs
- 4 tablespoons butter
- 1 cup finely chopped onions
- 1 tablespoon finely chopped garlic
- 2 cups crushed imported tomatoes
- 2 sprigs chopped fresh thyme or 1/2 teaspoon dried
- 4 tablespoons chopped parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
354 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 20 grams dietary fiber; 5 grams sugars; 19 grams protein; 20 milligrams cholesterol; 596 milligrams sodium
6 to 8 servings
- Put the beans in a mixing bowl and add water to cover to a depth of about 2 inches above the top of the beans. Let soak for several hours or overnight.
- Drain the beans and put them in a saucepan. Add the 8 cups of water and salt, pepper, carrot, onion, bay leaf, clove of garlic and parsley sprigs. Bring to a boil and simmer one hour or until the beans are tender but not mushy.
- While the beans cook, heat the butter. Add the chopped onions and garlic. Cook and stir until the onions are translucent. Add the tomatoes and thyme; salt and pepper to taste. Simmer for 15 minutes.
- When the beans are done, strain them. Reserve 1 cup of the cooking liquid. Add the beans and the reserved cooking liquid to the tomato sauce. Bring to the boil. Check seasoning and simmer for 15 minutes. Sprinkle with parsley before serving.