Baked Red and White Kidney Beans from Lighter, Quicker, Better: Cooking for the Way We Eat Today by
Baking beans in a slow oven produces a soft, almost creamy bean that still holds its shape. Be sure to use unsalted chicken broth because salt has a tendency to toughen the skins. This dish is also...
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Ingredients
- Salt
- Freshly ground black pepper
- 1 leafy rib celery
- 1 tablespoon extra virgin olive oil
- 1 teaspoon crumbled dried sage, rosemary, oregano, or thyme
- 1 bay leaf
- 1 garlic clove, bruised
- 3 cups unsalted Chicken Broth, or water
- 1½ cups dried red kidney beans
- 1½ cups cannellini beans
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