White Beans, Country Style Recipe
Ingredients
| Great northern beans | 1 Pound, dried | |
| Salt | 4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Bay leaves | 2 | |
| Butter/Margarine | 6 Tablespoon | |
| Onions | 2 | |
| Green pepper | 1 To taste | |
| Tomatoes | 1 Can (10oz) | |
| Oregano leaves | 1 Teaspoon, dried | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Bay leaves | 4 |
Directions
GETTING READY
1. Preheat oven to 350F.
2. To prepare the beans cover them with cold water refrigerate covered overnight.
MAKING
3. Drain beans, transfer into a 4- or 5-quart Dutch oven and cover with 5 cups cold water.
4. Add the salt, pepper, garlic and bay leaves and bring to boiling.
5. Reduce heat and simmer, covered for 1 hour until beans are tender.
6. Stir several times during cooking and drain.
7. Turn beans back into Dutch oven.
8. In a large skillet, heat 4 tablespoons butter and saute chopped onion until golden-€”about 5 minutes.
9. Add green pepper, tomatoes, oregano and parsley and cook 5 more minutes.
10. Stir vegetable mixture and remaining 2 tablespoons butter into drained beans.
11. Bake covered for 1 hour and 15 minutes and bake, uncovered, 15 minutes longer.
SERVING
12. Garnish top with tomato wedges and serve.
1. Preheat oven to 350F.
2. To prepare the beans cover them with cold water refrigerate covered overnight.
MAKING
3. Drain beans, transfer into a 4- or 5-quart Dutch oven and cover with 5 cups cold water.
4. Add the salt, pepper, garlic and bay leaves and bring to boiling.
5. Reduce heat and simmer, covered for 1 hour until beans are tender.
6. Stir several times during cooking and drain.
7. Turn beans back into Dutch oven.
8. In a large skillet, heat 4 tablespoons butter and saute chopped onion until golden-€”about 5 minutes.
9. Add green pepper, tomatoes, oregano and parsley and cook 5 more minutes.
10. Stir vegetable mixture and remaining 2 tablespoons butter into drained beans.
11. Bake covered for 1 hour and 15 minutes and bake, uncovered, 15 minutes longer.
SERVING
12. Garnish top with tomato wedges and serve.
Chef
