Yield:
6 to 8 servings
Level:
None
Yield:
6 to 8 servings
Level:
None

Ingredients

Directions

Watch how to make this recipe.

Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.

Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.

In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

Categories:

IDEAS YOU'LL LOVE

Swordfish Provencal

Recipe courtesy of Ina Garten

French Apple Galettes

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Chili Beans

Recipe courtesy of Ree Drummond

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

French Onion Soup

Recipe courtesy of Tyler Florence

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Red Beans and Rice

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking