(Serves 4)
- 300 grams (~10.5oz) cannellini or butter beans
- 300 grams (~10.5oz) black beans
- 3 carrots cut in rough chunks
- 3 onions cut into boats
- 4 shallot's cut in half
- 8 cloves of garlic
- 2 bay leafs
- A couple of twigs of fresh thyme
- Black pepper
- White pepper
- 3 large apples cut into boats
- 140 grams (~5oz) of chopped bacon
- 5 deciliters (~2 cups) of white wine
- 5 deciliters (~2 cups) of chicken or vegetable stock
- 1/2 cup finely chopped parsley
For this dish I used a rich, medium-bodied chardonnay from Mendocino county, California, with hints of oak and lush stone fruit flavors on the palate.
- Fry the bacon in a dutch oven and set aside.
- Sauté the carrots in the bacon fat until golden and al dente. Set aside.
- Caramelize the onions, shallot's and garlic cloves.
- Stir the beans in and pour the wine in. Add the bay leafs and thyme. Season with black and white pepper.
- Pour the stock in as the alcohol has evaporated. Allow it to simmer for 30 minutes. Add more liquid if needed.
- Add the bacon, carrots and apples and allow to simmer for 5-10 more minutes.
- Garnish with the parsley.
- Serve with a rustic farmer's bread.
Bon appetit!
