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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
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In honor of Bean Day, which just so happens to be today - January 6th, I'm pleased to share this hearty bowl of goodness with you. Happy Bean Day! ;-) Ingredients:
1 pound (2 cups) dry white beans - i used great northern |
2 tsp thyme (dried), divided |
2 tsp sage (dried), divided |
2 tsp oregano (dried), divided |
2 tsp basil (dried), divided |
2 tsp rosemary (dried) broken up, divided |
3 bay leaves |
1-2 tbsp bacon grease/olive oil |
3 medium carrots, sliced |
6 stalks celery, sliced |
1 large onion, chopped |
1 leek, trimmed, halved, and sliced |
1 fennel bulb, chopped |
6 garlic cloves, crushed |
salt and pepper to taste (i used about 1/2 tsp salt and 1/4 tsp pepper sauteing veggies and added same amount to soup pot) |
5 cups chicken stock/water + bouillon |
1/4 cup cooked crumbled bacon (optional) |
shaved parmesan cheese (optional) |
1 tbsp chopped fresh parsley (optional) |
1 tsp lemon juice (optional) |
*note: if you choose to use canned beans, you'll need 3 15 oz cans, drained and rinsed. in this case, your cook time will be lessened greatly and you'll skip the first series of directions. i suggest using dry b/c they absorb more flavor as they cook and are less expensive. |
*note: this can easily be adapted into a vegetarian recipe by substituting the chicken stock with vegetable stock and opting for olive oil. if you still want to achieve smoky flavor, add a few drops of liquid smoke to mixture (start with a bit, you can always add more). |
Directions:
1. Soak beans overnight in 3 quarts of water. Drain. Rinse and pick through, removing any stones, discolored or shriveled beans.
2. Place beans in a medium stock pot and cover with the 2 quarts fresh cold water. Add 1 quart of water plus 1 tsp each: thyme, sage, oregano, basil, and rosemary and all bay leaves. Bring to a boil over medium high heat; reduce heat to simmer, cover with vented lid, and cook for 2 hours or until beans are tender, adding more water as needed.
3. Once beans are cooked to desired tenderness, heat bacon grease or oil in a large skillet. Add vegetables, season with salt & pepper, and saute for 7-10 minutes, stirring occasionally.
4. Add stock and vegetables to beans in stock pot. Season with remaining thyme, sage, oregano, basil, and rosemary. Bring to a boil then turn down to simmer. Simmer for 30 minutes, stirring occasionally. Adjust seasoning to taste, adding more salt and pepper as needed.
5. Stir in or top with any or all of optional ingredients to serve.
6. *Note: Serves 6 about 1 1/2 cup entree portions or 10 1 cup appetizer portions.
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