10 Lbs Cannelini Beans
4-6 Ea. Onions, thick julienne
3 Bulbs Garlic, minced
4-6 Each Fennel, thick julienne
2 Sprigs Thyme
2 Sprigs Oregano
1 Lb Sun dried tomatoes. julienned
Salt and pepper to taste.
Soak beans overnight. Sweat vegetables in olive oil. Add herbs. Add beans
and stock, simmer. Reconstitute tomatoes with hot water. Reserve liquid. Add
tomatoes and some liquid about half way through the cooking process. Season.
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