Open-Pot Bean Cookery

Name: Open-Pot Bean Cookery
Yield: serves 4 to 6

January 24, 2012

Recipe information

Yield
serves 4 to 6

Ingredients

Preparation

For 1 cup dried beans, making 3 cups, serving 4 to 6. Add to the preceding beans and their liquid a medium herb bouquet (see page 58), a peeled medium onion and carrot, and, if you wish, a 2-inch square of blanched salt pork (page 60). Season lightly with salt, and simmer, partially covered, for 1 to 1 1/2 hours, or until tender.

Julia's Kitchen Wisdom Knopf

TagsBean and Legume Vegetable Carrot Root Vegetable Onion Side Lunch Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian 5 Ingredients or Fewer Simmer Cookbooks

Recipe notes

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