In a Dutch oven or other
large ovenproof pot, combine onion, chopped; carrot, peeled and chopped; 1 tomato, halved; 2 bay leaves; 1/4 tsp hot red pepper flakes; 2 tbsp extra-virgin olive oil; and water to cover the beans by 2 in / 5 cm.
In a Dutch oven or
a large ovenproof pot, heat 2 tablespoons of the oil over medium - high heat until shimmering.
Put all the ingredients into
a large ovenproof pot.
Working in batches, cook tomatoes in
a large ovenproof pot of boiling water just until skins at X begin to peel back, 15 — 30 seconds.
Heat oil in heavy
large ovenproof pot over medium heat.
Place garlic, half of chopped onions, and 4 cups water in
a large ovenproof pot fitted with a steaming rack (it should sit just above water).
Not exact matches
Heat oil in a
large heavy
ovenproof pot over medium heat.
In a
large, heavy
ovenproof pot or Dutch oven, whisk the first 3 ingredients.
Heat 1/4 cup oil in a
large Dutch oven or other heavy
ovenproof pot over medium - high.
Heat oil in a
large heavy
ovenproof pot over medium.
Carefully transfer lamb to a
large heavy
ovenproof pot and add stock, wine, and tomato purée.
In a
large, heavy,
ovenproof pot, combine the beans and stock / water.
In a Dutch oven or
large heavy - bottom
ovenproof pot with lid, heat the oil over medium - high heat until it shimmers.