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Butter Napoleon

deasia's picture
Ingredients
  Dried white kidney beans 1⁄2 Pound
  Zucchini 1 1⁄2 Pound
  White turnips 1 Pound
  Potato 1 Large
  Carrots 1 Pound
  Celery stalks with leaves 2
  Red onions 2
  Red onion 1
  Cloves 4
  Bay leaf 1
  Whole tomatoes 17 Ounce
  Dried basil leaves 1 Tablespoon
  Dried red pepper 1⁄8 Teaspoon
  Salt 1 1⁄2 Tablespoon
  Olive oil/Salad oil 2 Tablespoon
  Parsley 2 Tablespoon
Directions

GETTING READY
1. Day before soak beans (even though package says otherwise) overnight in cold water to cover.
2. Next day, drain beans in colander and rinse under cold water.
To Prepare vegetables:
3. Dice zucchini pare and dice turnips and potato.
4. Pare carrots and slice thinly and slice celery.
5. Coarsely chop 2 onions.

MAKING
6. Into a 6-quart Dutch oven place beans with 6 cups water and bring to boiling over medium heat.
7. Add prepared vegetables and rest of ingredients, except oil and parsley.
8. Bring back to boiling reduce heat and simmer, covered, 2-1/2 hours until beans are tender.
9. Remove and discard onion with cloves and the bay leaf.

SERVING
10. Stir in oil, taste for seasoning, sprinkle with parsley and serve.

TIP
Flavor is even better the next day.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
120 Minutes
Ready In: 
150 Minutes
Servings: 
6

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