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Rosemary White Beans
from Tom Douglas's book, and I love it. How can something so simple taste so wonderful.
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dried white beans
cups chicken stock
fresh ground pepper
Cover the beans with cold water and soak overnight in the refrigerator.
They will double in size so use a lot of water.
Heat the bacon in a large pot over medium heat, until the fat is rendered and the bacon is crisp, about 8-10 minutes.
Add the onions and cook 8-10 minutes until soft.
Add the garlic and cook 1 minute.
Then add the chicken stock and water til simmering.
Drain beans of their water and add to pot.
Cook on medium heat until soft, about 1 1/2 hours.
There will be just enough liquid in the pot so it is frothy-- if necessary turn up the heat to reduce the liquid.
Stir in the rosemary and butter, and season to taste before serving.
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