Author Notes
I had fresh beans in my freezer.
Last year I bought half bushel romano beans, clean and freeze them.
They don’t need pre-soaking and they cook in under an hour. —anka
Ingredients
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3 cups
strained cooked beans or 2 can romano beans or any beans you like
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1
onion diced
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2
cloves of garlic
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1/4 cup
parsley chopped
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1 teaspoon
fresh thyme
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sea salt and freshly ground black pepper
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3 tablespoons
olive oil
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3-4 cups
stock
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sour cream and pumpkin seed oil for garnish
Directions
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Heat oil, add onion and garlic cook 5min.
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Add parsley, thyme, salt and pepper.
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Add stock and beans.
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Cook 10 minutes.
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Cool before you use a blender.
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Serve with sour cream and pumpkin seed oil.
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