A Recipe by Alex Dana
When I was a little boy my mother always took us to Rosebud on Taylor Street. So naturally whenever I have the chance to write about Alex Dana and/or the Rosebud Restaurants I put my two sense in.
Reposted from http://alexdanachicago.wordpress.com/
Tuscan Beans
Serves 4 | Difficulty: Medium
These buttery beans pack an incredible amount of flavor. Be sure not to let them boil hard or they will begin to break apart.
Filed as Antipasto / Beans / Sides / Starch
Ingredients
- 1 lb Giant Peruvian Lima Beans, Dry
- 1 gallon Water
- 1 Carrot, Lare Diced
- 1 Onion, Large Diced
- 2 stalks Celery, Large Diced
- 2 Bay Leaves
- 2 cloves Garlic, Crushed
- 1 bunch Parsley, Chopped
- Kosher Salt
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
Preparation Instructions
1. Rinse the beans and make sure they are free of any rocks or stones. Place the beans in water and allow them to soak overnight.
2. The next day, in a large sauce pot, add the beans, water, celery, carrots, onions, bay leaf, garlic and herbs to the pot and bring to a very light simmer.
3. Allow the beans to cook for about two hours, barely simmering, until they are al dente.
4. Add 2 tbsp of salt and let the beans cook for 10 more minutes.
5. Drain the beans and vegetables from the water, cover with olive oil and parsley while still hot and allow them to cool in the oil.
6. Season the beans with salt and pepper and serve
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