Ingredients
- 5 sprigs parsley
- 3 celery, tops (leafy parts only)
- 4 garlic cloves
- 1 pound dried beans (white beans, soaked overnight and drained)
- 2 1/2 quarts water
- 2 teaspoons basil leaves
- 1 whole (8 ounce) yellow onion
- 1 teaspoon thyme
- 4 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter
- 1 1/4 pounds yellow onions (3 large, finely chopped)
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups broth
- 3 ounces tomato paste
How to Make
-
Step 1: Place parsley, celery tops, and garlic on a square of cheesecloth.
-
Step 2: Tie into a bundle to make a bouquet garni.
-
Step 3: Cover beans with water.
-
Step 4: Add bouquet garni, tucking it among the beans.
-
Step 5: Add basil, whole onion, thyme, 1 tablespoon salt, and 1/2 teaspoon pepper.
-
Step 6: Cook over low heat until beans are almost but not completely softened, about 1 hour.
-
Step 7: Meanwhile, heat butter in a skillet and saute onions and garlic until golden.
-
Step 8: Reduce heat to low.
-
Step 9: Sprinkle flour over mixture, stirring in gradually.
-
Step 10: Slowly stir in bouillon.
-
Step 11: Slowly stir in tomato paste and remaining salt and pepper.
-
Step 12: Simmer until slightly reduced, about 30 minutes.
-
Step 13: Remove bouquet garni and whole onion from beans and discard.
-
Step 14: Check amount of liquid in beans. If there is more than about 1/4 cup, drain off excess and set aside.
-
Step 15: Add tomato sauce to beans.
-
Step 16: Cover and simmer over low heat for about 1 hour.
-
Step 17: Beans should still be slightly liquid. If too dry, add a little of the reserved water.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.