White Beans And Saffron

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White Beans And Saffron

 

2 pounds Dried navy or great northern beans, soaked in

water overnight in refrigerator

5 quarts Water

3 Bay leaves

Salt to taste

Freshly ground black pepper to taste

4 tablespoons olive oil

2 large White onions, finely diced

3 Garlic cloves, finely chopped

1/2 cup Finely chopped flat leaf parsley

1 teaspoon Saffron stems

 

Drain soaked beans. Place in a large pot with fresh

water, bring to a boil, and reduce heat. Simmer for 1

1/2 to 2 hours with bay leaves. Add 1 teaspoon salt

after simmering for 1 hour.

In a saute pan over medium heat, heat olive oil. Add

onion and saute until translucent. Add garlic and cook

for 1 minute. Add parsley and saffron, allow to cook

for 1 minute more, and remove from heat.

Drain the cooked beans of excess water. Return the

beans to the pot and add cooked onion mixture. Combine

and reheat. Check seasoning and serve.

Serves 8 to 12.

 

 

 

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