We are always on the lookout for restaurants that are suitable for dietary restrictions. While eating out is not our norm, it is a treat. Those of you with food restrictions understand the joy of eating something you did not have to create and knowing it is safe.
Zoes Kitchen, a newer Lynchburg restaurant, is worth your time. Their braised white beans are amazingly delicious. Even my man thinks so. 🙂
I was pleased to find a copycat recipe for the beans and adapt it to my dietary needs. Give these beans a try. Your taste buds will thank you and your hard-working hubby will appreciate this filling but budget friendly dish!
Braised White Beans
2 lb. Great Northern Beans, dry
1/4. C. oil (avocado, or olive)
3 to 4 sprigs of rosemary, washed and chopped or 1 tsp. dried
1 lg. Vidalia onion, finely chopped
*6 C. chicken broth
1 Tbsp. salt, scant or less if desired
Rinse dry beans and remove any bad ones. Cover beans with water; water level should be at least 2 inches above beans. Soak overnight in the fridge. To prepare beans: Place beans in a large kettle. Cover with water and bring to a boil. Let beans boil for several minutes. Remove beans from stove. Drain beans and rinse with cold water. Next, Saute onion in oil till onions are translucent. Pour rinsed beans into a large baking dish or 2 9×13 pans. Pour onions over beans. Add liquid, salt and rosemary. Cover and bake at 250 degrees for 3 to 4 hours. Check the beans at 3 hours. Uncover and bake longer if beans aren’t cooked to desired tenderness. If beans seem too dry simply add more water.
*I like to use my homemade chicken broth for these beans. If you don’t have enough broth substitute some of the broth amount with water. The broth gives these beans a wonderful flavor.