Ingredients
Method
Soaking
- Place beans in large bowl and add water to cover by 3"
- Cover, soak overnight in cool area.
- After soaking and the beans have softened and began to split, drain well.
Soup
- In a large dutch oven, over medium heat, melt and foam out the butter
- Add the mirepoix, and cook until the onions have softened, and turned translucent.
- Add the rest and bring to a boil, reduce heat to med-low and simmer until beans begin to break down ~90 mints to 2 hours, add water as needed to adjust thickness
- Taste, season, taste, balance flavor, serve with a vinegar drizzle
Nutrition
Notes
One can use leftover ham from, say, a holiday feast; it is good if one uses the bone, and even better if one adds smoked ham hocks.
This has long been a winter's standby for the lair, usually served with thick slices of fresh bread, slathered in butter. A slight drizzle of good-quality vinegar will accent the tastes.
Beans are a commodity, and keep very well for extended periods in a pantry under air-tight storage.