Ingredients
- 2 carrots peeled
- 1 onion coarsely
- 1 garlic clove
- 1 dried
- 1 bay leaves
- 2,800 ml stockpot
- 1,900 ml boiling water
- 525 gr dried beans soaked
- 400 gr beans
- 16 ml extra-virgin olive oil
- 7 gr italian parsley
- 6 gr fresh thyme
- some freshly ground black pepper
- some croutons for
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 0. 400641025641.02 by Lon Hall.
