Recipes Included On This Page White Beans with Rosemary Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Beans with Rosemary Recipe By : Madhur Jaffrey's World Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried lima beans or any large white beans picked over and washed 1/4 cup olive oil 1 teaspoon finely chopped rosemary OR 1/2 tsp. very finely crushed dried rosemary 1 medium onion -- peeled & finely chopped 2 cloves garlic -- peeled & finely chopped 1 medium tomato -- finely chopped 1 bay leaf 1 1/4 teaspoons salt freshly ground black pepper Soak the beans overnight in water to cover by 5 inches or use the Quick Soak Method (page 6). Drain and discard the soaking liquid. Put the oil in a wide, medium pot and set over medium-high heat. When hot, put in the rosemary, onion, and garlic. Stir and fry for 3 to 4 minutes or until the onion just starts to brown. Add the tomato and bay leaf and stir for a minute, then add the drained beans, 3 1/2 cups of water, salt, and pepper to taste. Stir and bring to a boil. Cover, turn the heat down to low, and simmer gently for 1 1/2 hours, or until the beans are quite tender. Posted on FareShare 1-2000 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - NOTES : From Book: I adapted this recipe from a fashionable Paris bistro, making it completely vegetarian. You can make it with large white beans or large lima beans. Here is my favorite way of serving it: I put it in the center of a large plate, grate some Parmesan cheese over it, and then top it all with some garlicky greens such as broccoli rabe, spinach, or Stir-Fried Beet Greens with Ginger and Green Chiles (page 215). All you need then is some crusty bread on the side.