*  Exported from  MasterCook  *
                        Riad’s Succulent White Beans
 Recipe By     : Sheila Lukins Feb 96 - Parade “The New Main Dish”
 Serving Size  : 6    Preparation Time :1:00
 Categories    : 2Try                             <Posted>
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         dried white beans
    8      cups          water
    2                    bay leaves
    2      tablespoons   olive oil
    2      large         cloves garlic -- sliced
    4      sprigs        fresh sage -- or thyme
    3                    plum tomatoes, ripe, seeds removed -- quartered
    2      cups          fat-free chicken broth
                         salt and pepper
    2      tablespoons   flat-leaf parsley
      [1]  Rinse the beans and soak in tepid water overnight.  Rinse and
 drain in several changes of cold water. 
      [2]  Place beans in a large, heavy pot.  Add the 8 cups of water and
 the bay leaves.  Bring to a boil, reduce heat to medium and simmer until the
 beans are tender but not mushy, 40 to 45 minutes, skimming any foam that
 rises to the surface.  Drain beans (discarding bay leaves) and set aside.
      [3]  Place the olive oil in another heavy pot and cook the garlic over
 medium-low heat until lightly browned.  Add the sage or thyme, drained
 beans, tomatoes and broth;  cook over medium heat for 5 minutes.  Season
 with salt and pepper to taste and garnish with chopped parsley.  
      Serve with toasted peasant bread, or on top of penne pasta.
      Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol.
      Chef Riad Aamar, Doc’s Restaurant, New Preston, CT
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Although a little flat and bitter for our tastes, try this again
 with these adjustments:  6 1/2 cup of water and 1 1/2 cup vegetable broth;
 crushed  garlic; both sage and thyme, a little creamy peanut butter (1 tbs);
 cilantro.  Add a little chipotle dice (canned?) for needed “smokey” flavor.
 (End of message from Pat Hanneman)