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| What You Need: |
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1 pound navy beans
½ cup olive oil
2 cups chopped onion
2 teaspoons minced garlic, optional
1 large carrot, chopped
Stalks celery, chopped
One 6-ounce can tomato puree
3 quarts water
1 cup chopped parsley
Salt and pepper to taste
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| How To Cook: |
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1. Soak beans in hot water to cover for 30 minutes. Saute onion, garlic, carrot, and celery in oil until limp.
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2. Add tomato puree and water. Bring to a boil. Add drained beans and salt and pepper.
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3. Simmer for about 2 hours, or until beans are tender. Add parsley after 1¾ hours.
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