Lemon, thyme, and sage.
Need I say more?
2 cups dried small white navy beans, picked over, washed, and soaked overnight
8 cups water
2 Tablespoons olive oil
1 large carrot, finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped
½ cup fresh parsley, finely chopped
4 cloves garlic, crushed and minced
4 sprigs fresh thyme
6 fresh sage leaves
3 strips lemon zest
2 cups chopped fresh or canned tomatoes
Salt and freshly ground black pepper to taste
- Drain the beans.
- Cook beans in water—cover and bring to a boil.
- Reduce the heat, partially cover, and simmer until the beans begin to be tender—about 30 minutes to 1 hour.
- In a large saucepan, heat the oil over medium-high heat. Add the carrot, onion, celery, parsley, and garlic, and sauté until limp, about 4 minutes. Add to the soup pot.
- Add thyme, sage, lemon zest. Begin checking after 1 hour. Skim off any foam that rises to the top of the pot.
- Remove the herbs and lemon zest.
- Add the tomatoes.
- Season generously with salt and pepper.
based on a recipe from 366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman (ISBN 0-452-27654-3)
To adapt to crockpot: Cook beans 1- 2 hours on high alone. Add sautéed carrot, onion, celery, parsley and garlic and add to crockpot. Cook on high 4-6 hours (on low 6-8). The last hour add the other ingredients (excluding tomatoes and salt and pepper which you’ll add right before serving).