Title: Aromataic cannellini beans - master recipe
 Categories: Beans, Sf chronicl
      Yield: 1 Servings
 
      1 lb Cannellini beans; dried
      2    Celery ribs; finely chopped
      1    Yellow onion; finely chopped
      2    Garlic cloves; finely
           -chopped
    1/2 ts Dried thyme
      2 qt Water
           Salt; to taste
 
  Rinse the beans in a colander and pick out any stones, debris, or
  funky-looking beans. Place the beans in a large bowl and add cold
  water to cover by 2 inches. Let soak for 8-12 hours.
  
  OR: quick-soak by placing the picked-over beans in a large saucepan
  and cover by 1-2 inches of water. Bring to a boil, cover and remove
  from heat; let stand for 1 hour.
  
  OR: Use fresh cannellini beans, cooking with vegetables just until
  tender, 20-25 minutes.
  
  Combine the beans, celery, onion, garlic, thyme and the 2 quarts
  water in a larage pot. Bring to a boil, cover reduce heat and simmer
  until the beans are tender but notmushy, about 1 hour. Drain well,
  season with salt.
  
  Store in an airtight container in the refrigerator. Yields about 8
  cups cooked beans.
  
  Recipe