 |
Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 8 |
|
White beans slow cooked with vegetables and fresh herbs-parsley, rosemary, lemon thyme, and savory. Ingredients:
2 tablespoons olive oil |
1 onion |
2 carrots, peeled and diced |
1 lb dried navy beans, soaked overnight |
4 cups mushroom broth |
1 vegetable bouillon cube |
1 bay leaf |
4 sprigs fresh parsley |
1 sprig fresh rosemary |
1 sprig fresh lemon thyme, chopped |
1 sprig fresh savory |
1 large potato, peeled and cubed |
Directions:
1. Heat a small amount of oil in a skillet over medium heat.
2. Cook and stir onion and carrots in oil until tender.
3. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf.
4. Pour in water if necessary to cover ingredients with water.
5. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
6. Stir in potato, and continue cooking for 1 hour.
7. Remove herbs before serving.
|
|