White Beans

• 1 (16 ounce) package dried white beans (pea beans preferred)
• 2 medium white onions, peeled and coarsley chopped
• 2 (10 ounce) cans low sodium chicken broth
• 3 tablespoons butter
• 1 pinch salt

1. Cover beans in cold water.
2. Let sit for two hours; drain and add fresh water to cover.
3. Bring beans to a boil, add a pinch of salt, reduce heat to medium and boil until a little less than tender.
4. In a large frying pan, melt better and add coarsley chopped onion.
5. Fry on medium heat until tender.
6. Add one can of chicken stock to onions.
7. Keep on low until beans are cooked.
8. (They should not be hard in texture when tasted but rather on the soft side).
9. Drain beans and add to onion mixture.
10. Taste and add salt, if needed.
11. Bring to a boil and cook on low heat until stock is slightly reduced.
12. Add more chicken stock, if required.

white beans, white onions, chicken broth, butter, salt

Taken from www.food.com/recipe/white-beans-144307 (may not work)