Aromatic White Beans with Chicken Stock and Tomatoes

Name: Aromatic White Beans with Chicken Stock and Tomatoes
Yield: makes 4 servings
Ingredients: About 1/2 pound dried white beans, rinsed and picked over; About 6 cups chicken stock, preferably homemade (page 160); 1 teaspoon fresh thyme leaves or a pinch of dried; 1 tablespoon minced garlic; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 1 medium onion, finely chopped; Salt and black pepper to taste; 2 medium tomatoes, cored; 2 tablespoons butter, optiona

December 14, 2011

The addition of stock boosts this simple bean preparation (not much different from the preceding one in technique) to another level, and it’s a good one. This is a more elegant bean dish, at home with any good dish of roast meat, like Lechon Asado (page 375) or Grilled or Roast Lamb with Herbs (page 358). As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn’t essential. Other legumes you can prepare this way: chickpeas (allow for longer cooking time), flageolets (the traditional French accompaniment to leg of lamb).

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