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white beans potatoes thyme garlic bay leaf black peppercorns carrot yellow onion salt red chard pork stock pork flat leaf parsley
Viewed: 58 - Published at: 8 years agoIngredients
- 2 cups white beans, such as navy or cannellini beans
- 8 new potatoes
- 1/2 bunch thyme
- 5 cloves garlic
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 large carrot, peeled and coarsely chopped
- 1 yellow onion, coarsely chopped
- Salt
- 1 head red chard, stems removed and leaves coarsely chopped
- 6 cups roasted pork stock (or low-sodium chicken broth)
- 4 cooked pork or garlic sausages, cut into 1/4-inch slices
- Chopped fresh flat-leaf parsley, for garnish
Method
- Soak the beans overnight in fresh, cold water.
- The next day, place the potatoes in a saucepan with salted water to cover and bring to a rapid boil.
- Cover immediately with a tightfitting lid, remove from the heat, and let the potatoes finish cooking in the residual heat until you can easily pierce them with a paring knife, about 1 hour.
- Drain and let cool.
- While the potatoes are cooking, drain the beans.
- Wrap the thyme, garlic, bay leaf, peppercorns, carrot, and onion in cheesecloth, and tie with a string.
- Combine the beans and the aromatics in a large pot, cover with water, and bring to a boil.
- Turn down the heat and simmer until tender, 30 to 45 minutes.
- Salt the beans to taste about halfway through the cooking time.
- Remove the cheesecloth sack and discard.
- Drain the beans and set aside.
- Meanwhile, blanch the chard in salted water for 5 minutes.
- Drain.
- Cut the potatoes into eighths and add them to a large pot with the beans, chard, stock, and sausage.
- Bring to a simmer over medium-high heat and cook until all the ingredients are heated through, about 10 minutes.
- Ladle into bowls and top with the parsley.
