Rating: 3.13 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 8 Ratings

Vegetables and herbs add fresh flavor to this recipe from chef Cesare Casella, used in his Lasagna with Bean Ragu.

The Martha Stewart Show, October 2010, The Martha Stewart Show, Episode 6015

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Recipe Summary

Yield:
Makes about 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans thoroughly and transfer to a large stockpot. Add enough cold water to cover by at least 2 inches. Let stand 6 to 12 hours (refrigerate if air is too warm).

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  • Drain beans and return to stockpot with 16 cups water. Place sage, rosemary, and garlic in a 6-inch piece of cheesecloth; tie with kitchen twine to enclose and add to pot along with carrot, celery, and onion. Bring water to a low simmer over medium-low heat and cook for 30 minutes. Season with salt and continue cooking until tender, 15 minutes to 1 1/2 hours more.

  • Remove cheesecloth packet and vegetables, and drain.

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Reviews

8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1