The picture does not do this dish justice. While it looks plain, the flavor it brings is anything but. Definitely the highlight of the Spanish dinner, bacon lovers will enjoy this dish. Very important to continually taste and salt throughout it’s cooking time.
Cook Time: 2 hours plus soaking beans over night
2 cups dried white beans
5-6 slices thick cut bacon
1 cup chopped onion
1 teaspoon minced garlic
6 cups chicken stock
1 tablespoons chopped fresh rosemary
2 tablespoons unsalted butter
fresh ground pepper
1 Cover the beans with cold water and soak overnight.
2 Heat the bacon in a large pot over medium heat, until the fat is rendered and the bacon is crisp, about 8-10 minutes.
3 Add the onions and cook 8-10 minutes until soft, then add garlic and cook for 1 min.
4 Add the chicken stock and bring to a simmer.
5 Drain beans and add to pot.
6 Cook on medium heat until soft, about 1 1/2 hours.
7 There will be just enough liquid in the pot so it is frothy– if necessary turn up the heat to reduce the liquid.
8 Stir in the rosemary and butter.
Notes: Salt to taste throughout the cooking process. Depending on amount of liquid you may need to add water later on in the cooking process.
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