Ingredients
- 1,200 ml chicken broth
- 260 gr navy beans (dried)
- 90 gr onion (diced)
- 45 gr carrot (diced)
- 45 ml lemon juice
- 26 gr celery (diced)
- 16 ml olive oil
- 1 gr thyme
COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2 litre 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 1.5 hours. Add lemon juice and serve. MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK
