Body+Soul, November/December 2006
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Prep Time
20 Minutes
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Total Time
2 hours 45 minutes, plus soaking
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Yield
Serves 8
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Ingredients
- 3/4 cup dried gigante beans
- 2 bay leaves
- Coarse salt and ground pepper
- 1/2 cup extra-virgin olive oil
- 1 small onion, cut into 1/4-inch dice (3/4 cup)
- 1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
- 1 large stalk celery, cut into 1/4-inch dice
- 1 large garlic clove, chopped
- 3/4 teaspoon anise seed
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons grated lemon zest, (from 1 lemon)
- 1 1/2 teaspoons chopped fresh thyme
- 3/4 cup parsley, chopped
