1 lb Dried Great Northern Beans, rinsed and picked over
1 medium Celery Rib, coarsely chopped
2 large Shallot, diced
1 large Carrot, peeled & coarsely chopped
¼ lb Smoked Bacon, diced
2 cloves Garlic, coarsely chopped
5 qts Chicken Stock, or vegetable stock or water
2 inches Fresh Rosemary
1 Dried Whole Bay Leaf pinch Fine Sea Salt, to taste
½ cup Any ROBUST VSOP Extra Virgin Olive Oil, such as fs17, coratina, frantoio/leccino
1
Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning.
2
Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread.
Ingredients
1 lb Dried Great Northern Beans, rinsed and picked over
1 medium Celery Rib, coarsely chopped
2 large Shallot, diced
1 large Carrot, peeled & coarsely chopped
¼ lb Smoked Bacon, diced
2 cloves Garlic, coarsely chopped
5 qts Chicken Stock, or vegetable stock or water
2 inches Fresh Rosemary
1 Dried Whole Bay Leaf pinch Fine Sea Salt, to taste
½ cup Any ROBUST VSOP Extra Virgin Olive Oil, such as fs17, coratina, frantoio/leccino
Directions
1
Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning.
2
Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread.