Fortuna Cooks

What you need:

1 ½ cups small white beans

2 qts cold water

1 ½ tsp salt

¼ tsp white pepper

½ bay leaf

¼ tsp each crumbled thyme and marjoram

1 cup chopped onion

1 cup chopped celery

1 chopped carrot

A meaty bone or bones

How to cook:

Put “bone(s)” into large pot, add cold water, heat to boiling, and skim before adding soaked beans, herbs and seasonings. Cover and boil gently two hours or til beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water (or canned broth or canned tomatoes) if desired to thin soup to right consistency. Add salt and pepper to taste.

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1 1/2 cups Small White Beans

A Meaty Bone ( or bones)

2 cups Cold Water

1 1/2 teaspoon Salt ( or Garlic Salt)

1/4 teaspoon White Pepper

1/2 a Bay Leaf

1/4 teaspoon each crumpled Thyme and Marjorham

1 cup ( or more) Chopped Onion

1 cup Chopped Celery

1 Carrot (chopped)

put “bones” into large pot, add cold water, heat to boiling and skim before adding soaked beans, herbs and seasonings. Cover and boil gently 2 hours or until beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water ( or canned broth) ( or additionally canned tomatoes), if desired to thin soup to desired consistency. Add salt and pepper to taste.

Fortuna Cooks

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Ingredients:

4 lean beef short ribs
1 tablespoon butter
1 medium size onion (chopped)
1 cup chopped celery
1 teaspoon salt
1/8 teaspoon pepper
4 medium sized carrots (thinly sliced)
½ teaspoon thyme
1/8 teaspoon Sage

Procedure:

Trim fat from ribs. Brown beef in butter in heavy skillet or Dutch oven. While browning, add half of onion, celery, salt and pepper. When brown, cover beef with remaining vegetables. Sprinkle with remaining salt and pepper and crumbled thyme and sage. Cover tightly. Bake in 275 F oven 3 hours, till tender.

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Ingredients:

1 1/2 cups small White Beans

A Meaty Bone ( or bones)

2 quarts (qts) cold WATER

1 1/2 teaspoon Salt ( or better Garlic SALT)

1/4 teaspoon White Pepper

1/2 of  Bay Leaf

1/4 teaspoon each crumbled THYME and MARJORAM
1 cup chopped ONION  ( more can definitely be added according to taste)

1 cup chopped CELERY
1 CARROT (CHOPPED)

Put “bones(s)” into large pot , add cold water, heat to boiling temperature and skim before adding soaked beans , herbs and seasonings.  Cover and boil gently , very gently , for two ( 2) hours or until the beans are very tender and moist.  Take out bone and remove meat.  Cut up meat and add to soup, along with vegetables.  Cook 30 0r minutes or so , longer if required or preferred.  Add hot water ( or canned broth) ( or canned tomatoes) desired to taste.
Add hot water or canned broth ( or canned tomatoes) if desired to thin soup to right consistency.
Add salt and pepper to taste.

Fortuna Cooks
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4 lean Beef Short Ribs

1 tablespoon Butter

1 medium size Onion (chopped)

1 cup chopped Celery

1 teaspoon Salt

1/8 teaspoon Pepper

4 medium sized Carrots ( thinly sliced)

1/2 teaspoon Thyme

1/8 teaspoon Sage

Trim fat from ribs. Brown neef in butter and heavy skillet or Dutch oven.  While browning , add half of onion, celery , salt and pepper.  When brown, cover beef with remaining vegetables.  Sprinkle with remaining salt and pepper and crumbled Thyme and sage.  Cover tightly.  Bake in 275 F oven 3 hours, until very tender.

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