White Beans With Chicken Stock

Recipe By:
Dragon
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  • Total Time 120 min Ico-add
  • Yield 4 Servings
  • Level Medium

Aromatic chicken soup with Tomatoes.
 

Ingredients

  • About 1/2 pound dried white beans, rinsed and picked over
  • About 6 cups chicken stock, preferably homemade
  • 1 teaspoon fresh thyme leaves or a pinch of dried
  • 1 tablespoon minced garlic
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium onion, finely chopped salt and black pepper to taste
  • 2 medium tomatoes, cored
  • 2 tablespoons butter, optional
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Directions

  1. 1. If time allows, soak dried beans for several hours or overnight. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with all but a cup of the stock and the thyme, garlic, carrot, celery, and onion.
  2. 2. Add water if necessary (or more stock, if you have it) to cover. Turn the heat to high and bring to a boil.
  3. 3. Partially cover and adjust the heat so the mixture simmers steadily.
  4. 4. Cook, stirring occasionally, until the beans are tender, about an hour.
  5. 5. Add about V2 teaspoon salt and some pepper.
  6. 6. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
  7. 7. Add the remaining cup of stock and raise the heat so the mixture bubbles energetically.
  8. 8. Cut the tomatoes in half through their equators, then, over the sink, shake and squeeze them to rid them of their seeds and some of their juices.
  9. 9. Chop finely and add to the beans. Cook, stirring occasionally, until the beans are moist but not soupy, 10 to 15 minutes.
  10. 10. Taste and adjust the seasoning, then stir in the butter if you're using it and serve or refrigerate for up to 3 days before reheating and adding the butter. (Or add water to cover and freeze for up to a month.)