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Recipe Name: Aromataic Cannellini Beans - Master Recipe Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Cannellini beans, dried
2 Celery ribs, finely chopped
1 Yellow onion, finely chopped
2 Garlic cloves, finely
1/2 Teaspoon(s) Dried thyme
2 Quart(s) Water
Salt, to taste
Rinse the beans in a colander and pick out any stones, debris, or
funky-looking beans. Place the beans in a large bowl and add cold
water to cover by 2 inches. Let soak for 8-12 hours. OR: quick-soak by
placing the picked-over beans in a large saucepan and cover by 1-2
inches of water. Bring to a boil, cover and remove from heat; let
stand for 1 hour. OR: Use fresh cannellini beans, cooking with
vegetables just until tender, 20-25 minutes. Combine the beans,
celery, onion, garlic, thyme and the 2 quarts water in a larage pot.
Bring to a boil, cover reduce heat and simmer until the beans are
tender but notmushy, about 1 hour. Drain well, season with salt.
Store in an airtight container in the refrigerator. Yields about 8
cups cooked beans. Recipe by: SF Chronicle; Sep. 24, 1997 - WEEKEND
COOK Posted to MC-Recipe Digest V1 #983 by Judi Moseley
<> on Jan 4, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1711
Calories From Fat: 135
Total Fat: 15.2g
Cholesterol: 0mg
Sodium: 1140.4mg
Potassium: 8971mg
Carbohydrates: 293.2g
Fiber: 78.9g
Sugar: 1.2g
Protein: 116g

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