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 Rainy_Day
Seattle
on May 18, 2013
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Great recipe. I made this pretty close to the recipe with the exception of adding a few extra cloves of garlic, some fresh sage and a teaspoon of herbes de provence. This recipe is really simple and doesn't take much effort at all. After I had completed the last 15 minutes of cooking, there still was about a cup or so of loose broth, but once the dish sat and cooled, the broth had mostly absorbed into the beans and I was left with a lightly creamy sauce.
It tasted great tonight, right after I made it, but I imagine that tomorrow it will be even better. A great do-ahead recipe for dinner guests. I will definitely make this again, although next time I will add some chopped ham, as well.
By jbfeaster_8763498
Overland Park, KS
on May 08, 2013
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You know the scene from the first "Parent Trap" movie where the mom prepares a romantic meal for the dad - she's barefoot and in an off-the-shoulder peasant blouse? This recipe made me feel just like her! I even took a picture of the finished product just as Ina does and posted it on Facebook! Ina, you inspire me, and I love that you cook with affection!
By RebeccaMaj
on February 08, 2013
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Great recipe with more flavor than I could have expected. I made the following changes: one onion, three carrots, six celery stalks including greens, a pinch of dried thyme and parsley no rosemary and garlic. Served with Ina's four hour lamb great combo. Soaked beans night before and after boiling was left with exactly the amount needed to finish the cooking. Great recipe!
Read all 21 reviews