1) In a little skillet, start the flavoring base - chunks of tomato, red and green peppers, onions, garlic, and olive oil (this is the same as for the black beans).
2) In a big pot, boil water and chunks of carrots (no peeled-and-washed baby carrots here!) Once the carrots start to soften, add canned white beans (aka navy beans, cannellini beans, or great northerns) and chunks of potato.
3) Once the skillet veggies are cooked and soft, puree them (we use an immersion blender) and add the mix to the bean pot, pushing the liquid through a strainer with a spoon. (Note - this is optional, you could also just add the veggies right in whole).
4) Cook over medium high heat until the beans and potatoes are soft all the way through, about 25 minutes! Enjoy by themselves or with bread or rice. It's basically the same recipe for lentils, too, except add a little bit of lentils to the tomato base before you puree it to make it thicker.
No comments:
Post a Comment