Grandma Cenza’s Potatoes and Beans

Ingredients:

• 1 lb of dried white cannellini beans
• 1 celery heart
• 2 cloves of garlic sliced
• about ¼ cup of olive oil
• about 5 medium sized potatoes cubed small (1/2 inch)

Directions:

Place beans into a medium sized sauce pan. Fill pot with water and soak overnight.   In the morning drain off all the water and refill with water to cover by about an inch.  Bring to a simmer and then turn off the heat and leave the beans to cool in the water.  When ready to cook reheat the beans and let simmer about 2 hours under low flame stirring about every 15 minutes and checking to see that water remains above beans.  Add additional hot water as needed. When the beans begin to start getting soft add chopped celery stalk, 2 cloves of sliced garlic and ¼ cup of olive oil. When beans are almost soft, add about 5 medium sized potatoes cubed small (½ inch). Add oregano, black pepper and salt. Cover again and cook until potatoes are done. Make sure that the water does not evaporate. If necessary, add hot water so that the potatoes have enough water to cook in. Water should never get below the beans or potatoes.  When potatoes are cooked but still keep their shape remove about 1/4 of the soup and puree then add back to pot.  Check seasoning. Best to let soup sit for a while before serving to let the flavors blend.

Potatoes and Beans (Using Canned Cannellini Beans)

Cut 4 to 5 medium potatoes into ½ inch cubes and boil until just tender covered with water. When done, add salt, black pepper, olive oil, garlic, celery and canned cannellini beans.  Heat and then let sit for awhile before serving.