Beans and Greens with Slow-Cooked Garlic

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

A moist, soupy stew, full of flavor and packed with nutrients. Stewing the garlic slowly in olive oil before adding it to the beans mellows its flavor and lets its flavor permeate the oil, which then carries it through the dish.

Ingredients

  • cups dried cannellini beans, soaked
  • 2 cups unsalted canned chicken broth plus

Method

  1. Combine the beans, broth, bay leaf, onion, and carrot in a large saucepan and bring to a boil. Reduce the heat to low, cover, and cook until beans are tender but not mushy, 45 minutes to 1 hour. Remove the onion and discard. Slice the carrot and return to saucepan. Add salt to taste. (The beans can be cooked up to 1 day ahead.)
  2. Shortly before serving, st