Servings:
Serves 6 Servings
Ingredients
- 1 cup dried white beans, soaked overnight
- 1 tablespoon peanut oil
- 2 tablespoon shallots, peeled and sliced thin
- 1 ounce pancetta, sliced
- 1 ounce garlic clove, minced
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig bay leaf
- 3 cup blonde chicken stock
- 1 tablespoon olive oil
- 2 teaspoon fresh rosemary, chopped
- 2 teaspoon fresh thyme, chopped
Preparation
Baking Directions:
In a heavy-bottomed pot, add peanut oil, shallots, and pancetta, and cook over medium heat until shallots are translucent.
Add garlic and cook for approximately 1 minute.
Add beans and stock and season with salt and pepper; tie thyme, rosemary, and bay leaf with kitchen twine and add to pot.
Bring to a boil, then reduce to a simmer and cook until the beans are very tender but not falling apart, approximately 2 hours.
Remove herbs from pot.
Drain and cool.
Place cooked beans in a food processor with olive oil and purée beans, scraping down the sides.
Add a little stock if necessary, and season with salt and pepper.
Fold in fresh herbs.
