Black Swan Recipes

White Beans for Salads

• 1 lb. dried beans - white - Great Northern, navy, cannellini, whie kidney, Boston, etc.
• 2 bay leaves, 10 sage leaves, 3 sprigs fresh thyme, 1 sprig fresh rosemary - tied with string
• 1 whole yellow onion, peeled and coarsely chopped
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 4 cloves garlic, crushed
• 1/4 lb. Prosciutto, pancetta, salt pork, or bacon, cut into 1/4-inch cubes
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper

Rinse the beans under cold water and pick through, discarding any that are shriveled or discolored.  Soak the beans in cold water in a large pot for 2 to 4 hours, until their skins are well wrinkled, or if in a hurry, bring the beans to a simmer and remove the pot from the heat.  The beans should be ready to cook in about 30 minutes.

Drain and rinse the beans again, turn them back into the large pot, cover with about 2" of cold water.  Bring the beans to a simmer, using a ladle, skim off any froth that floats to the surface.  Add the Prosciutto or other choice of meat, herbs, onion, carrot, celery, and garlic.  Cover the pot and turn the heat down to keep the liquid at a very slow simmer.  After 30 minutes, add the salt and pepper and continue to cook until the beans are thoroughly softened, usually about 1-1/2 hours, (old beans may take considerably longer, up to 3 hours).  Depending upon the beans more water may need to be added from time to time to keep them from drying out.  The beans should taste firm on the outside and creamy within, and not at all mealy.  When the beans are done, drain them.  Discard the herb bouquet, onion, carrot, celery, and garlic.