Navy Beans
Ready In: 1 hr 10 mins
Yields: 2 1/2 cups
Ingredients
- 1 cup dried navy beans
- 2 tablespoons virgin olive oil
- 1 large onion, peeled and finely diced
- 2 cloves garlic, peeled and minced
- 1 medium bay leaf
- 1 sprig fresh thyme
- 4 cups chicken stock
- salt
- freshly ground black pepper
Directions
- Place the beans in a colander and rinse with cold running water.
- Pick over the beans to remove any stones or foreign objects.
- Heat the oil over medium-high heat in a large, heavy stock pot.
- Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
- Add the bay leaf and thyme and saute for 1 minute.
- Add the beans and chicken stock and bring to a boil over high heat.
- Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
- Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
- Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
- Remove the bay leaf and serve hot.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off