White Bean Recipe

Make these (double the recipe) and freeze 'em. Can also be done with other dried beans, such as pinto or red beans.
Throw them in casseroles, salads, chili recipes, etc.
A safer alternative to canned beans which can contain calcium chloride, a binding/firming agent that contains milk protein.


Plain-cooked beans

Makes 3 cups

White beans, 1 cup, 7 ounces
Water, 3 cups
Onion, piece, 2 tablespoons in size, ½ ounce
Thyme, ¼ teaspoon or more
Dry white wine, 1 tablespoon
Olive oil, ½ tablespoon
Pot, with cover

Soak the beans in the pot overnight.

Place soaked beans and water in the pot. Add the onion, thyme, white wine, and olive oil. Simmer partially covered until beans are soft. Time will vary with age of beans. Allow 1 1/2 to 2 hours for steady simmer, longer if simmer is very gentle or intermittent (Or, put them in the crockpot on high for a few hours; on low for four to six hours).

After 45 minutes salt beans to taste. (Salt at the beginning is said to harden the skin of the bean).

Beans are now ready for further processing.

Helpful hint: The cooking need not be continuous. You may do part one evening, and finish the next. Sometimes it is convenient to bring the beans to the boil 3 or 4 times during the day, shutting off in between times.