Riad's Succulent White Beans

By Hklbrries

Riad Aamar, former chef of Doc's Restaurant in New Preston, Connecticut, makes these glorious white beans to thrill his clientele. Serve them in a bowl with some toasted peasant bread.

Ingredients

• 3/4 pound dried white beans
• 8 cups water
• 2 bay leaves
• 2 tbsp olive oil
• 2 large cloves of garlic, sliced
• 4 sprigs fresh sage or thyme
• 3 ripe plum tomatoes, quartered
• 2 cups defatted vegetable broth
• Salt, to taste
• Pepper, to taste
• 2 tbsp chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Rinse the beans and soak in tepid water overnight. Rinse and drain in several changes of cold water. Place the beans in a large, heavy pot. Add the 8 cups of water and the bay leaves. Bring to a boil, reduce heat to medium and simmer until the beans are tender but not mushy, 40 to 45 minutes, skimming any foam that rises to the surface. Drain beans (discarding bay leaves) and set aside.

Place the olive oil in another heavy pot and cook the garlic over medium-low heat until lightly browned. Add the sage or thyme, drained beans, tomatoes and broth; cook over medium heat for 5 minutes. Season with salt and pepper to taste and garnish with chopped parsley. Serve immediately.