Creamy White Beans
http://www.eatingwell.com/recipes/creamy_white_beans.html
From EatingWell: November/December 2011These savory white beans—flavored with garlic, thyme and bay leaf—are the perfect accompaniment for roast leg of lamb or other slow-cooked meat.
12 servings, 1/2 cup each | Active Time: 15 minutes | Total Time: 2 hours (not including soaking time)
Ingredients
- 1 16-ounce bag dried white beans
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 10 cloves garlic, peeled
- 4 cups reduced-sodium chicken broth
- 2 cups water
- 3 large sprigs fresh thyme
- 1 bay leaf, preferably fresh
- 1/4 teaspoon freshly ground pepper, or more to taste
Preparation
- Place beans in a bowl and add enough water to cover. Soak overnight. (Alternatively, use our quick-soak method; see Tip.)
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add broth, water, thyme and bay leaf. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Add the drained beans; return to a boil. Reduce the heat to maintain a gentle simmer. Season with 1/4 teaspoon pepper. Cover and simmer until very tender, 1 1/4 to 2 1/2 hours, depending on the type of beans. Season with more pepper, if desired. Serve warm.
Nutrition
Per serving : 148 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 10 g Protein; 6 g Fiber; 192 mg Sodium; 597 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 starch
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat and thin with a little water or broth, if desired.
- Tip: To soak beans using a “quick-soak” method, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.