LARGE WHITE BEANS NAME RECIPES

Steps:

• Place beans in large bowl. Pour enough water over to cover beans by 3 inches; let soak overnight. Drain beans; set aside.
• Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and garlic and sauté until onions are golden brown, 6 to 7 minutes. Add beans, 8 cups chicken broth, tomatoes with juice, vinegar, ouzo, oregano, and crushed red pepper to pot; bring to boil. Reduce heat, cover, and simmer until beans are tender, adding more broth by cupfuls to keep beans submerged and stirring occasionally, 2 to 3 hours, depending on freshness of beans. If necessary, uncover and cook beans until tomato mixture thickens and liquid is slightly reduced, 10 to 15 minutes. Season beans to taste with salt and freshly ground black pepper. DO AHEAD: beans can be made up to 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm beans before continuing, adding more chicken broth by 1/2 cupfuls if beans are dry.
• Stir chopped fresh dill into beans. Serve with octopus .

Steps:

• Rinse and sort beans, place into stockpot with just enough water to cover them, plus about an inch. Bring to a boil, cover and turn off the burner. Let soak covered for one hour, drain and set aside.
• Meanwhile, in the bottom of soup pot or Dutch oven, heat the bacon fat over medium; add the onion, celery, carrots, garlic and sauté just until tender.
• Add the thyme and pepper and stir; add the ham, ham bone, ham hocks or smoked turkey wings, chicken stock, 4 cups of the water and bay leaves. Bring to a boil, reduce heat to medium and let simmer for about 1 hour.
• Add the drained beans to the pot. Stir in the butter, parsley, and a pinch of Cajun seasoning.
• Continue cooking on a low simmer an additional hour to 1 hour and 30 minutes, or until beans are tender and sauce thickens.
• Add additional chicken stock or water only if needed. When beans are tender, taste and adjust seasonings as desired; cover and hold on very low.
• Serve over hot steamed rice with a side of cast iron skillet cornbread.