White Beans and Vegetables

Name: White Beans and Vegetables
Prep time: 20 min
Cook time: 11 h
Total time: 11 h 20 min
Yield: 8 serving(s)
Ingredients: 1 lb great northern bean, dried (can also use white beans or navy beans); 7 cups water; 1 1/2 teaspoons salt; 1 1/2 cups potatoes, diced; 1 cup carrot, diced; 1/2 cup fresh parsley, chopped; 2 -3 cups tomatoes, chopped (fresh or canned work well); 1/4 cup olive oil; 1 medium onion, chopped; 2 garlic cloves, finely minced; 1 teaspoon pepper

Submitted by luvinlif2k

"This recipe for Iranian Pilaki is from "Extending the Table". I haven't made it yet but am submitting it for the Zaar World Tour 3. Cook time includes soaking time for dried beans."

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Ready In:: 11hrs 20mins
Ingredients:: 11
Serves:: 8

ingredients

1 lb great northern bean, dried (can also use white beans or navy beans)
7 cups water
1 ¹⁄₂ teaspoons salt
1 ¹⁄₂ cups potatoes, diced
1 cup carrot, diced
¹⁄₂ cup fresh parsley, chopped
2 -3 cups tomatoes, chopped (fresh or canned work well)
¹⁄₄ cup olive oil
1 medium onion, chopped
2 garlic cloves, finely minced
1 teaspoon pepper

directions

Rinse and sort dried beans and place in a large soup pot.
Add water and soak overnight(or use package directions for quick method).
After soaking (do not drain) add salt and bring to a boil.
Reduce heat, cover and simmer 1-1 1/2 hours, until nearly tender.
Add remaining ingredients.
Return to a boil.
Cover and simmer 45 minutes, stirring occasionally to prevent sticking.
Serve with fresh, warm bread.
NOTE: Leftovers from this dish can be served cold on lettuce leaves for a salad. Garnish with lemon slices and tomato wedges.

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RECIPE SUBMITTED BY

luvinlif2k

Bowie, Maryland

I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)

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