How to make it

  • In a deep bowl cover the dry beans with at least a couple of inches of water covering them. Cover the bowl and chill in refrigerator at least six hours. I like to set it up before retiring at night. When you're ready to cook, drain the beans well in a collander.
  • In a stockpot over medium heat cook the onions in the 1/4 cup of live oil until they are translucent. Add the parsnip and cook a moment before adding the garlic and simmer just two to three minutes more so the garlic isn't ruined.
  • Stir in the stock, rosemary, and bay leaf. Bring to a boil and then cover and simmer about 45 minutes. I find myself slowly adding Kosher salt to bring up the taste and towards the end grind in pepper.
  • Either puree to a chunky texture or use the hand-held blender. I love that as it is easy and not messy.
  • When serving I like to sprinkle a few drops of olive oil on top and another small sprig of rosemary for the scent.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes