The old, dead, mollusk still has a huge amount to offer science, reports the Herald-Sun. Scientists believe it will provide valuable data on changing sea temperatures over the last half-millenniumâand maybe even some clues to longevity.
Method. 1. Soak the beans. Rinse the dried beans in water and put them in a large bowl. Cover with at least 4 times their volume of water and leave to soak overnight. 2. Drain and rinse the beans and put them into a pot with a heavy lid. Add just enough cold water to cover them. 3. Add the rosemary, garlic, and a drizzle of olive oil. Bring the beans to a boil, then cover and simmer them gently for 20 to 30 minutes or until the beans are tender but not mushy. The cooking time will depend on the size and age of the beans.
Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, red pepper flakes and all but 1 teaspoon of the thyme. Simmer, stirring often, until the garlic is light brown, 2-4 minutes. 2. Add the white beans. Cook, stirring once or twice, 2 minutes.Add just enough water to barely cover the beans. Simmer, stirring occasionally, until the beans are tender and creamy, with just a little liquid left in the pan.3. Stir in the red wine vinegar and remaining thyme.eat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic, red pepper flakes and all but 1 teaspoon of the thyme. Simmer, stirring often, until the garlic is light brown, 2-4 minutes. 2. Add the white beans. Cook, stirring once or twice, 2 minutes.