Ingredients (serves 6-8)
- 1 pound dry navy beans
- 1 medium onion
- 10 cups water (in addition to the water needed to soak the beans)
- 1 handful of celery leaf or 1 celery stalk
- 4 tablespoons tomato paste
- 1/4 cup extra virgin olive oil
- Kosher salt
Time - 95 minutes (in addition to soaking beans overnight)
- Preparation - 5 minutes
- Cooking - 90 minutes
Preparation
- Place the dried beans in a large bowl, cover with water, and soak overnight
- The next day, drain the beans and place in a large pot
- Purée the onion with a food processor or hand grater
- Chop the celery if using celery stalk
- Add the 10 cups of water, onion, and celery to the pot with the beans
- Heat over high heat until the water reaches a boil and lower to medium heat
- Cook for 80 minutes or until the beans are tender
- Add the olive oil, tomato paste (different pastes have different concentrations. The above amount is merely a guideline), and salt to taste
- Simmer for another 5 minutes