Title: White Beans W/ Tomatoes & Herbs
Categories: Side Herb
Yield: 8 Servings

1	lb	White kidney or Great
		. Northern beans
1/4	c	Canola oil
3	c	Yellow onions; chopped
6	cl	Garlic; crushed
1		Bay leaf
5		Sprigs thyme; 4-inches
3		Sprigs savory; 3-inches
4		Whole cloves
1/2	c	Dry white wine
1/4	c	White wine vinegar
2	tb	Worcestershire sauce
5	c	Vegetable stock or canned
		. vegetable broth
2 1/2	lb	Tomatoes; peeled & chopped
3	tb	Fresh tarragon; chopped
1/4	c	Lemon juice
1	ts	Salt
1/2	ts	Freshly milled black pepper

Thyme and savory lend their rich, melodic flavors to this dish, which can be the centerpiece of a meal of vegetables or a sturdy side dish to chicken or pork. You may substitute three cans of drained, cooked beans for the dry beans (do not use extra water); cook them for about 30 minutes before adding the tomatoes.

DIRECTIONS:

Soak the dried beans for 12 hours in a large bowl of cold water that covers them by at least 4 inches. Change the water after 6 hours. Drain them.

Heat the oil in a large, heavy saucepan over medium-high heat. Add the onions and garlic and cook, stirring, for 8 minutes, or until soft. Stir in the bay leaf, thyme, savory and cloves, and cook for 2 minutes longer, or until the herbs are fragrant. Add the beans, wine, vinegar, Worcestershire sauce, stock or broth, and enough water to cover the beans by 2 inches. Bring to a boil, skim off the foam, and reduce the heat to low. Cover and cook for 2 hours, or until the beans are tender. Stir in the tomatoes, increase the heat to medium-high, and cook for 5 minutes, stirring occasionally. Add the tarragon and cook for 3 minutes longer. Stir in the lemon juice, salt and pepper, and serve immediately.

Makes about 8 servings. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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