Monday, June 25, 2007

Tuscan beans

I soaked 2-1/2 cups of white beans in plenty of water overnight. Into the slow cooker they go, along with (yes!) a whole head of garlic, an onion, a bay leaf, two chicken stock cubes, two rosemary sprigs and 10 cups boiling water (from the jug). Cook 4-6 hours on high.

I will serve these tonight, drizzled with lots of extra virgin olive oil. On the side: fresh bread and sauteed fennel and red capsicum.


Stephen said...

Hi Becky,
Blog's looking good; a shame that the big feast wasn't captured in all its glory! How about an icon for the vegetarian recipes?! Thanks also for the Dendy link.
Keep on cooking.

Brian said...

I went on a garlic binge about a month ago. Added it to about everything, and it all culminated in the roasted garlic soup from Joy of Cooking (works out to about a head of garlic per serving of soup.) Good stuff, but my hands are just finally starting to smell normal.


Great picture....if it's half as good as it looks I'd likely be game.