Ingredients
- 5 c chicken broth
- 1 c navy beans (dried)
- 3/4 c onion (diced)
- 1/4 c carrot (diced)
- 3 tb lemon juice
- 1/4 c celery (diced)
- 1 tb olive oil
- 1/2 ts thyme
COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 1/2 hours. Add lemon juice and serve. MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK
