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Borlotti Beans with Woody Herbs<\/p>\nBorlotti Beans with Woody Herbs<\/p>\n
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1 onion, quartered<\/p>\n
1 carrot, cut into large chunks<\/p>\n
1 celery stock<\/p>\n
3 garlic cloves<\/p>\n
3\/4 cup extra-virgin olive oil<\/p>\n
4 fresh thyme sprigs<\/p>\n
2 fresh sage sprigs<\/p>\n
1 small fresh rosemary sprig<\/p>\n
1\/2 tsp crushed red pepper flakes<\/p>\n
2 cans (28 ounces each) borlotti beans<\/p>\n
2 bay leaves<\/p>\n
2 cups chicken broth<\/p>\n
kosher salt and freshly ground pepper<\/p>\n
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Put the onion, carrot, celery and garlic in a food processor and pulse to chop fine.\u00a0 Heat 1\/4 cup of the olive oil in a large pot over medium heat. Add the herbs and cook for 1-2 minutes. Add the finely chopped vegetables and red pepper flakes and saute until the vegetables are soft, about 3 minutes. Add the beans, bay leaves, broth, and remaining 1\/2 cup of olive oil. Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes, or until the beans are flavorful. Taste for salt and pepper. Discard the bay leaves before serving the beans.<\/p>\n","protected":false},"excerpt":{"rendered":"
Borlotti Beans with Woody Herbs 1 onion, quartered 1 carrot, cut into large chunks 1 celery stock 3 garlic cloves 3\/4 cup extra-virgin olive oil 4 fresh thyme sprigs 2 fresh sage sprigs 1 small fresh rosemary sprig 1\/2 tsp crushed red pepper flakes 2 cans (28 ounces each) borlotti beans 2 bay leaves 2 cups chicken broth kosher salt and freshly ground pepper Put the onion, carrot, celery and garlic in a food processor and pulse to…<\/p>\n