Ingredients
- 1 c Bubble Bath Beans
- 1/2 small Onion quartered
- 1 Carrot quartered
- 1 stalk Celery quartered
- Himalayan Salt to taste
- 1/4 c Choice Olive Oil
- 4 large Shallots diced
- 2 carrots diced
- 2 stalks Celery diced
- 2 cloves Garlic chopped
- Black pepper to taste
- 1 c dry white wine
- 3 c Broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 bunch kale trimmed, roughly chopped
- 1 Tbsp Cranberry Pear White Balsamic Vinegar
- 2 Tbsp Parisian Blend
Servings:
Units:
Instructions
- Soak beans 24-48 hours. Drain. Cover beans with water in a large pot. Add chunks of carrots, onion and celery. Bring to a simmer, and reduce heat to a medium-low until beans are tender, 1 1 1/2 hours. season with salt and drain. Removing vegetable chunks. In a Dutch oven, warm oil and add shallots, diced carrots, celery and garlic. Stirring occasionally, cook until tender. Season to taste. Add wine until reduced, 4 minutes. Add cooked beans, stock, sprigs and bay leaf. Increase heat to medium high, bringing to a boil. Reduce heat to medium low and simmer to meld flavors for 20 minutes. Add kale, simmer to wilt. Remove sprigs of thyme and bay leaf. Add vinegar and chopped herbs, and season if necessary.
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