White Beans and Carrots

Name: White Beans and Carrots
Ingredients: 1 pound dried lima beans or other large white beans (such as Greek gigantes); 1 large onion, diced; 2 large or 3 small carrots, peeled and cut into 1/4-inch-thick rounds; 2 tablespoons vegetable oil, goose fat, or duck fat; Salt and freshly ground pepper to taste; 2 tablespoons chopped fresh parsley

6 ingredients

10 steps

Ingredients

1 pound dried lima beans or other large white beans (such as Greek gigantes)
1 large onion, diced
2 large or 3 small carrots, peeled and cut into 1/4-inch-thick rounds
2 tablespoons vegetable oil, goose fat, or duck fat
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Directions

1

Cover the beans with cold water, and soak overnight.
2

Drain the beans, put them in a large pot, and cover them with fresh cold water.
3

Bring to a boil, and cook them for 5 minutes, then skim any foam that may have accumulated, and drain them in a colander.
4

In the same pot, saute the onion and the carrots in the vegetable oil or goose or duck fat until the onion is translucent.
5

Add the beans and about 8 cups water, or enough to cover the beans by 3 inches.
6

Bring to a boil, and add salt and freshly ground pepper to taste.
7

Lower the heat, and simmer, covered, for 1 hour, or until the beans are soft.
8

Adjust the seasoning, and garnish with the parsley.
9

Serve drained as a vegetable, or with the cooking liquid as a soup.
10

If serving as a soup, you can also puree it in batches in a blender or food processor fitted with a steel blade.