1. Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches) of cold water -- bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour. While waiting prepare vegetables and bacon. Drain beans in a colander. 2. Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized. Add celery, carrots, onion and garlic and cook for about 5 minutes. Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans. 3. Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours. 4. Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact. 5. Stir in the parsley, remove from heat and let stand, covered until cooled. ---------------------------------------------------------------------------
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