YIELD:
serves 4-5
TOTAL TIME: 12 hours
Active time:1,5 hours

Ingredients
2 cups dry white beans
4 carrots finely chopped
1 large red onion, finely chopped
1 stalk of celery, finely chopped
1 green pepper chopped
1/2 cup olive oil
1/2 cup tomato sauce
a pinch of paprika
2 tablespoons salt
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon ground pepper
1/4 cup red wine
2- 3 bay leaves

 

Directions
1. To prepare the beans, place the beans in a saucepan with plenty of cold water to cover them. Leave them overnight.
2. Drain them and put them again in the saucepan with water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in a colander and set aside.
2. In a pan put the olive oil add the vegetables and saute them for 2-3 minutes. Add the tomato sauce, the wine, the beans, and the herbs and cook them for 3-4 minutes.
3. Pour in enough boiling water to cover the beans and a little bit more and blend lightly. Place the lid on and simmer the beans for about 40 minutes, until the beans are tender.

 

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