Ingredients
- 14 ounces dried Great Northern beans
- 1 quart homemade chicken stock or canned broth
- 1 tablespoon kosher salt
- 1/4 cup good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 cup medium-diced carrots (2 carrots)
- 1 cup medium-diced celery (2 stalks)
- 1/4 cup fresh chopped parsley, plus extra for garnish
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1/3 cup freshly grated Parmesan cheese
Directions
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
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By Kalliope_12392922
Milford, 45
on March 25, 2012
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I wanted to make this recipe ever since I saw Ina prepare it earlier in the week. It was cold & rainy out so I didn't want to go to the store to buy the beans and used the cranberry beans that I had. I cut the recipe in half because there is just 2 of us and they came out great. I will make them again using great northern beans. My only question is that the beans were nice and tender but every so often there was one that was on the al dente side. How do I correct this? Now I am going to try the cranberry muffin recipe. Ina's recipes are always fantastic. Thanks, Ina!
By ebialyk
on January 08, 2012
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So good. I substituted canned cannellini beans (6 cans for the dry beans and it was still every so tasty!
By hazeyhj
on December 04, 2011
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I made this fabulous dish with butter beans. The beans have a different texture and seem to hold the flavours much more. Have also made it with haricot beans but much prefer the butter beans they are awesome. Any leftovers are used as salad accompaniments and work just as well. Goes really well with Ham cooked in coke. A true family favourite.
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