Posts from — October 2008

1 pound dried white beans

½ pound bacon cut into small pieces

1 medium sized yellow onion, diced

2 celery stalks, diced

1 carrot, diced or shredded

3 cloves garlic, minced

1 bay leaf

1 sprig of fresh thyme

1-quart chicken stock

1-teaspoon salt

½ teaspoon pepper

Soak beans in hot water while preparing your ingredients.

In a large pot over medium-high heat, add bacon to the pot.  Cook until bacon just starts to brown, and then add the aromatics (garlic, onion, carrots, celery, bay leaf & thyme) to the pot, including salt and pepper. Once translucent, add the beans and continuously stir for about 2 minutes.  Add the chicken stock.  Bring to a boil, then turn heat down to low and simmer for about 2-3 hours or until desired consistency. 

***This can be a vegetarian dish by leaving out the bacon and substituting 2-3 tablespoons of olive oil, then adding the aromatics.  Vegetable stock can be used in place of chicken stock.