Here is a Mediterranean diet worthy meal. I used a high quality EVOO but you can easily make this with cheaper oils. Recipe below.
by Wasting_Time1234
2 Comments
Wasting_Time1234
**Ingredients:**
1 lb of Great Northern Beans
2 to 3 carrots, sliced
2 to 3 celery stalks, chopped
1 large onion, finely chopped
8 oz can of tomato sauce
EVOO – 2 to 3 TBS and to your preference
Salt – about 1 TSP or your preference
Bay Leaves – 1 to 2
Pepper – about 1 TSP or your preference
Dried oregano (Greek if possible), to your taste
bunch of fresh parsley, chopped up
enough water to cover beans in both steps
**Instructions**
**Part 1 – cooking the beans**
Soak beans overnight. I add some salt to the soaking solution and make sure the water is covering the beans by 3 inches
Drain and rinse off beans.
Put beans in a 5 qt dutch oven, add enough water to cover the beans
Add 1 to 2 bay leaves and a little salt if you wish
Bring to a boil, and then simmer for about 30 min.
Drain and set aside
**Part 2 – making the soup**
In a dutch oven or soup pot, add 2 to 3 TBL of olive oil and set heat to medium on range top.
Add the carrots, celery and onions and sautee until the onions are translucent and you have a little bit of tenderness to the carrots and celery
Add the tomato sauce and sautee for a couple of minutes. Note, thinking of ditching the sauce and adding about 2 – 3 oz of tomato paste to get a better tomato flavor by sauteeing with the veggies
Add the semi-cooked beans and mix
Add enough water to just cover the beans and veggies – maybe a half inch of water to cover beans and veggies
Add salt, pepper and dried oregano
Bring to a boil and simmer for 30 min. Note, I’d recommend adding hot water from a kettle.
Add fresh parsley at the end and cooked a min or 2 longer.
Check your beans and veggies and cook a little longer if they aren’t done to your liking.
cleanCicily
what do you get when you cross a restaurant and a restaurant that only serves salami? salami – free lunch
2 Comments
**Ingredients:**
1 lb of Great Northern Beans
2 to 3 carrots, sliced
2 to 3 celery stalks, chopped
1 large onion, finely chopped
8 oz can of tomato sauce
EVOO – 2 to 3 TBS and to your preference
Salt – about 1 TSP or your preference
Bay Leaves – 1 to 2
Pepper – about 1 TSP or your preference
Dried oregano (Greek if possible), to your taste
bunch of fresh parsley, chopped up
enough water to cover beans in both steps
**Instructions**
**Part 1 – cooking the beans**
Soak beans overnight. I add some salt to the soaking solution and make sure the water is covering the beans by 3 inches
Drain and rinse off beans.
Put beans in a 5 qt dutch oven, add enough water to cover the beans
Add 1 to 2 bay leaves and a little salt if you wish
Bring to a boil, and then simmer for about 30 min.
Drain and set aside
**Part 2 – making the soup**
In a dutch oven or soup pot, add 2 to 3 TBL of olive oil and set heat to medium on range top.
Add the carrots, celery and onions and sautee until the onions are translucent and you have a little bit of tenderness to the carrots and celery
Add the tomato sauce and sautee for a couple of minutes. Note, thinking of ditching the sauce and adding about 2 – 3 oz of tomato paste to get a better tomato flavor by sauteeing with the veggies
Add the semi-cooked beans and mix
Add enough water to just cover the beans and veggies – maybe a half inch of water to cover beans and veggies
Add salt, pepper and dried oregano
Bring to a boil and simmer for 30 min. Note, I’d recommend adding hot water from a kettle.
Add fresh parsley at the end and cooked a min or 2 longer.
Check your beans and veggies and cook a little longer if they aren’t done to your liking.
what do you get when you cross a restaurant and a restaurant that only serves salami? salami – free lunch