Garbanzo Beans

• Garbanzo beans:
• 1 1/2 cups dried garbanzo beans
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, quartered
• 1 celery stalk, halved
• 1 medium carrot, halved
• 4 large fresh rosemary sprigs
• 4 large fresh thyme sprigs
• 2 teaspoons salt
• 1/2 cup raisins

1. For beans:
2. 1. Place beans in large saucepan. Add cold water to cover by 2 inches and bring to boil. Remove from heat; cover and let stand 1 hour.
3. 2. Drain beans. Heat oil in same pan over medium-high heat. Add onion, celery, and carrot; saute until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Return beans to pan. Add enough cold water to cover by 2 inches and bring to boil. Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes. Add 2 teaspoons salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer. Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)

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Taken from www.epicurious.com/recipes/member/views/garbanzo-beans-1261885 (may not work)