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White Beans & Rosemary Recipe

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This recipe for White Beans & Rosemary, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


Soak beans overnight. Need to cook them the night BEFORE you intend to eat them.

2 cups dried white haricot, cannelloni or Great Northern beans
4-1/4 cups of half water/half chicken stock
1 onion, cut in half with cloves stuck in it
1 carrot, cut into 1/2-rounds
1 Bay leaf
4 sprigs thyme
2 branches rosemary
1 cup Créme Fraich

Place beans in a medium saucepan, cover with water and bring to a boil. Drain and rinse.

Then, with the beans, add 3 cups wa her, 4 cups stock, the onion, carrot, bay leaf, 2 sprigs of thyme and the rosemary (WRAPPED IN CHEESECLOTH) Bring to another boil and cook until the beans are tender. Possibly an hour or more. They should NOT be falling apart.

Don't add salt at this point. It'll make the beans tough.

Drain beans, discarding herbs and onion and carrot. Store in fridge until tomorrow.

Return beans to pan, add raining 1/4-cup stock AND THE CREME FRAICHE. Season with salt and pepper. Slowly reheat the beans over medium-low heat.

Strip needles from the rosemary and chop VERY FINE. Add chopped thyme to this and stir both into the beans. This meal reheats great. Just add a little mil, stock or cream to loosen up the beans.




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