Ingredients
- 2 carrots (peeled)
- 1 onion coarsely (chopped)
- 1 garlic clove (crushed)
- 1 bay leaves
- 3 quart stockpot
- 8 cups boiling water
- 2 cups beans soaked (dried)
- 1 1/2 cups beans
- 1 tablespoon extra-virgin olive oil
- 1/4 cup italian parsley
- 1 tablespoon thyme (fresh)
- some black pepper
- some croutons
Notes: This recipe can be adapted to almost any kind of bean (cannellini, Great Northern, anasazi, _pinto_, pinquito, etc. are all possibilities). From an article on the Mediterranean diet in the March-April 1995 issue of Modern Maturity magazine. Uploaded to the CompuServe Cooks Library on 5/13/96 by Lon Hall.
