Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 LOL I've always thought that Navy beans should be navy blue colored. There must be a story behind the name. I agree Becky, I think she was talking about either Navy beans or Great Northern beans, which is what I will use, when I make this. Judy - becky Tuesday, March 13, 2007 10:14 AM White Bean Soup With Tomatoes And Herbs/Ray I think shes talking about Navy Beans. We call them white beans where im from. Becky ---- Ray 3/13/2007 9:08:39 AM Re: White Bean Soup With Tomatoes And Herbs When you say " White " beans Felicia, im not sure what they are? in England we have white Butter Beans would these be the same? , " wwjd " <jtwigg wrote: > > Sounds wonderful. > Juyd > - > Felicia Lester > > Tuesday, March 13, 2007 6:17 AM > [sPAM] White Bean Soup With Tomatoes And Herbs > > > This freezes too. > > White Bean Soup With Tomatoes And Herbs > > 1 bunch fresh thyme or 1 tablespoon dried thyme > 1 sprig fresh rosemary, large sprig or 1 1/2 teaspoons > dried rosemary > 2 bunches fresh oregano or 4 1/2 teaspoons dried > oregano > 3 cups dried white beans, washed, picked over > 12 cups water > 1/4 cup olive oil or 4 tablespoons unsalted butter > 1 medium onion, diced > 6 garlic cloves, minced > 2 cups canned chopped tomatoes, with their liquid > 2 1/2 teaspoons salt > 1 teaspoon freshly-ground black pepper > 2 quarts vegetable stock or water > 2 1/2 limes, quartered > > If using fresh herbs, make an herb packet by placing a > large square of cheesecloth on a counter. Place the > thyme, rosemary and half the oregano in the center, > gather the ends together and tie to enclose. > Remove the leaves from the remaining bunch of oregano, > chop and reserve. > Combine the beans, fresh herb packet or the dried > herbs and water in a large saucepan or stockpot. > Bring to a boil, reduce to a simmer and cook, covered, > until the beans are cooked through but still firm, 1 > hour. > Remove from the heat. Lift out and discard the herb > bundle. > In a large stockpot, heat the olive oil or butter over > medium heat. Sauté the onions until golden, 15 to 20 > minutes. > Stir in the garlic and cook just until the aroma is > released, about 5 minutes. Add the tomatoes and their > liquid, salt, pepper and half of the reserved chopped > oregano (if using fresh). Reduce the heat to > medium-low and cook, stirring frequently, until the > liquid is evaporated. > Stir in the beans and their cooking liquid and cook 5 > minutes longer. > Pour in the Vegetable Stock or water. > Bring to a boil, reduce to a simmer and cook about 40 > minutes, or until the beans are very tender. > Serve hot, garnished with the remaining chopped fresh > oregano and lime wedges. > Serves 8. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2007 Report Share Posted March 13, 2007 I think shes talking about Navy Beans. We call them white beans where im from. Becky ---- Ray 3/13/2007 9:08:39 AM Re: White Bean Soup With Tomatoes And Herbs When you say " White " beans Felicia, im not sure what they are? in England we have white Butter Beans would these be the same? , " wwjd " <jtwigg wrote: > > Sounds wonderful. > Juyd > - > Felicia Lester > > Tuesday, March 13, 2007 6:17 AM > [sPAM] White Bean Soup With Tomatoes And Herbs > > > This freezes too. > > White Bean Soup With Tomatoes And Herbs > > 1 bunch fresh thyme or 1 tablespoon dried thyme > 1 sprig fresh rosemary, large sprig or 1 1/2 teaspoons > dried rosemary > 2 bunches fresh oregano or 4 1/2 teaspoons dried > oregano > 3 cups dried white beans, washed, picked over > 12 cups water > 1/4 cup olive oil or 4 tablespoons unsalted butter > 1 medium onion, diced > 6 garlic cloves, minced > 2 cups canned chopped tomatoes, with their liquid > 2 1/2 teaspoons salt > 1 teaspoon freshly-ground black pepper > 2 quarts vegetable stock or water > 2 1/2 limes, quartered > > If using fresh herbs, make an herb packet by placing a > large square of cheesecloth on a counter. Place the > thyme, rosemary and half the oregano in the center, > gather the ends together and tie to enclose. > Remove the leaves from the remaining bunch of oregano, > chop and reserve. > Combine the beans, fresh herb packet or the dried > herbs and water in a large saucepan or stockpot. > Bring to a boil, reduce to a simmer and cook, covered, > until the beans are cooked through but still firm, 1 > hour. > Remove from the heat. Lift out and discard the herb > bundle. > In a large stockpot, heat the olive oil or butter over > medium heat. Sauté the onions until golden, 15 to 20 > minutes. > Stir in the garlic and cook just until the aroma is > released, about 5 minutes. Add the tomatoes and their > liquid, salt, pepper and half of the reserved chopped > oregano (if using fresh). Reduce the heat to > medium-low and cook, stirring frequently, until the > liquid is evaporated. > Stir in the beans and their cooking liquid and cook 5 > minutes longer. > Pour in the Vegetable Stock or water. > Bring to a boil, reduce to a simmer and cook about 40 > minutes, or until the beans are very tender. > Serve hot, garnished with the remaining chopped fresh > oregano and lime wedges. > Serves 8. Quote Link to comment Share on other sites More sharing options...
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