Ingredients
- 2 carrots (peeled)
- 1 onion coarsely (chopped)
- 1 garlic clove (crushed)
- 1 bay leaves
- 2,800 ml stockpot
- 1,900 ml boiling water
- 525 gr beans soaked (dried)
- 400 gr beans
- 16 ml extra-virgin olive oil
- 7 gr italian parsley
- 6 gr 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 0. 400641025641.02 by Lon Hall.
