DRIED BEAN RECIPES RECIPES

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate.
• Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes.
• Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil.

Steps:

• In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
• After soaking, or the next day, drain the beans and cover them with fresh water.
• Bring the beans to a boil over medium-high heat.
• Reduce the heat. You want the beans to simmer gently for most of the cooking process.
• Cover the pot and simmer the beans for an hour.
• Add more water, if needed, to keep the beans covered.
• Taste the beans after an hour and see if they are tender.
• If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
• When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
• Taste and add salt if you think it needs it.
• Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
• The soup will be rich and dark with vibrant colors from the vegetables peeking through.
• When everything is tender, it's ready to serve.