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Ingredients
- 2 c cooked white beans (navy or pea) (1 cup dry beans) (1 1/2 - 2 hours)
- 1 T each butter & OO
- 2 med cloves crushed garlic
- a c chopped onion
- 1 bay leaf
- 1 stalk minced celery
- 1 med carrot, diced
- 1 t salk
- fresh blk pepper
- 5 c stock or water (water from cooked beans may be used)
- 1/2 lb fresh chopped excarole or spinach
- freshly grated nutmeg
Preparation
Step 1
Cook onions & garlic in combined butter & OO over low hear.
When onions are limp (3-5 min) add bay leaf, celery, carrot, s&p.
Stir & sauté another 5 min. Add stock or water.
Cover.
Let simmer about 20 min.
Add cooked beans & escarole or spinach.
Cover, continue to simmer over very low heat another 10-15 min.
Top each bowlful with nutmeg.
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