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Credit: Jill Levy, recent graduate, International Culinary Center, New York
Sizzle, Fall 2014
1 lb. dried great northern or white beans
4 oz. pork rind
4 oz. slab bacon
1 carrot, peeled, diced
1 onion, peeled, studded with 4 cloves
1 bouquet garni sachet (thyme, bay leaf, black peppercorns and parsley sprigs)
6 garlic cloves, peeled, crushed
Salt as needed
1. Soak beans overnight.
2. Drain. To a large pot, add beans, pork rind, bacon, diced carrot, clove-studded onion, bouquet garni and crushed garlic. Cover with water; season lightly with salt.
3. Bring beans to a boil; simmer until cooked “to the tooth” (about 35 minutes). Drain beans, reserving broth; remove bouquet garni sachet.
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