Categories: dinner, meat, side, vegetarian

Ingredients

• 1 lb beans, dried
• kosher salt
• 4 cups chicken stock
• Olive oil
• 2 tbsp garlic, sliced
• 2 sprigs rosemary
• 1/2 cup carrots, diced
• 3/4 cup onion, diced
• 1/2 cup celery, diced
• black pepper

Directions

1. Remove foreign objects from and rinse the beans.

2. Soak the beans overnight in 6 cups of water outside of the refrigerator, but for no more than 12 hours.

3. Optional: Do a speed soak by bringing the beans and water to a boil, remove from heat and soak for 4 hours.

4. Drain the beans and season with salt.

5. Put the beans and chicken stock in the pot over medium high heat and bring to a boil.

6. Meanwhile in the saute pan, heat the oil and add the garlic, letting it toast until nice and brown. Add the rosemary for just a few seconds to release its oils.

7. Add the garlic and rosemary to the bean pot.

8. Add the carrots, onion, celery, 2 tsp kosher salt and a couple of grinds of fresh pepper.

9. t the lid on the pot and place in a 250 degree F over for 1.5 hours.

10. When finished, check for seasoning and serve.

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