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Basic Recipe for Cooking Dried White Beans

2 cups dried white beans
1 onion
1 carrot
1 sprig thyme or other fresh herb
1 garlic clove -- peeled
1 bay leaf
2 cloves
salt -- to taste


Sort out any damaged beans or bits of stone. Do not pre-soak. Wash under running water and place in casserole with onion stuck with cloves, carrot, bay leaf, garlic clove, and sprig of thyme. Cover with tepid water to a level 3 fingers above the surface of beans.

Cook with lid on over very low fire until beans are tender, but not mushy or easily bruised. Drain thoroughly and discard vegetables and spices with which beans cooked. Salt beans only when cooked.

Beans should be from current year if possible. Unless they have been subjected to special processing, they will need to cook 1 1/2 to 3 hours.


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