Rich & Savory Beans


By Rachel Roddy, found on the Food52 site. I have made these beans several times already. They can be eaten as is – the broth is amazingly satisfying, even though it’s plain water. Consider this recipe as a general guide – you can modify it according to your likes or your pantry. Keep in mind that some types of beans may take longer to cook – chickpeas were so noted in the article. The recipe is described as a traditional Tuscan treatment. — posted by duonyte
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