I made this recipe for a local cookbook dinner club. This is from The Complete Mediterranean Cookbook by America's Test Kitchen.
Ingredients
Salt and Pepper
1 lb (2-1/2 cups) dried cannellini beans, picked over and rinsed (I used four cans of Goya cannellini beans, drained and rinsed)
2 T extra-virgin olive oil, plus extra for serving
1 onion, chopped
2-1/2 t minced fresh oregano or 3/4 t dried
6 c chicken or vegetable broth, plus extra as needed (I used chicken broth)
4 celery ribs, cut into 1/2-inch pieces
3 T lemon juice
1 t ground dried Aleppo pepper
2 T chopped fresh parsley
1 lb (2-1/2 cups) dried cannellini beans, picked over and rinsed (I used four cans of Goya cannellini beans, drained and rinsed)
2 T extra-virgin olive oil, plus extra for serving
1 onion, chopped
2-1/2 t minced fresh oregano or 3/4 t dried
6 c chicken or vegetable broth, plus extra as needed (I used chicken broth)
4 celery ribs, cut into 1/2-inch pieces
3 T lemon juice
1 t ground dried Aleppo pepper
2 T chopped fresh parsley
Directions
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