| Yield 1X: | 85.50 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, onion | ||
| Portions: | 57.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 6.28.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Snow cap beans | 2 | 8.00 | 5 | |
| Chicken broth | 2 | 4 | ||
| Onion, peeled and halved, root on | 6.00 | 12.00 | ||
| Carrots, peeled and split into 4 | 3.00 | 6.00 | ||
| Celery, halved | 3.00 | 6.00 | ||
| Garlic cloves | 1.00 | 2.00 | ||
| Thyme, tied with twine (bunch) | 0.50 | 1.00 |
Carefully measure and prepare all ingredients. Soak the beans in chicken broth as you would in water, overnight, but refrigerated (for the broth.)
The next day, season the broth lightly, then place in a pot with the aromatics over high heat. Bring to a boil, then reduce to a simmer. Cook until each bean is very soft, but remove from the heat before they begin to fall apart. More than al dente. Not mushy.
Cool completely, then remove the vegetables and thyme. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.