In My Kitchen / Nicholas Tanis
1 pound white beans (may also use navy beans or black-eyed beans)
3 carrots, sliced lengthwise, quartered, and finely chopped
1 large onion, finely chopped
3 stalks celery, sliced lengthwise, and finely chopped
4 garlic cloves, minced
1/3 cup fresh cilantro, finely chopped (may use parsley)
3 bay leaves
½ teaspoon oregano
¼ cup olive oil
salt and pepper to taste
Soak beans overnight in enough water to cover them; rinse well, drain and set aside.
In a large (8-Qt.) soup pot, fill with 6 quarts cold water; add the beans.
Bring to a boil.
Skim the froth from the water.
Add all of the above ingredients: carrots, onion, celery, garlic, cilantro, bay leaves, oregano, and olive oil.
Add salt and pepper to taste.
Lower flame and cover, allow to simmer for 1 hour or until the beans are tender.
Once cooked, allow to stand for 20 minutes before serving.
Serve with hearty crusted bread, kalamata olives, feta cheese, and white wine.
It is an excellent accompaniment to a Caesar’s salad.