840 minutes
A hearty and flavorful dish featuring heirloom beans cooked slowly in a tomato broth with bacon, garlic, onion, and herbs.
Heirloom Beans, Soaked overnight
0 lb
Slab Bacon, Cut into small pieces
0 oz
cups
0 lb
Garlic Head, Cloves peeled
each
Large Shallots, Diced
each
each
Fresh Herbs, Thyme, Rosemary, Marjoram, or Oregano
sprigs
Parmesan Rind, Optional
each
to cover
1. Soak the Heirloom Beans
Place the beans in a large pot or bowl, cover them with plenty of water, and let them sit overnight or up to two days. Drain the soaked beans using a colander when ready to cook.
2. Render the Bacon Fat
Cut the slab bacon into small pieces and cook in a large pot with olive oil over medium heat for 5 to 8 minutes until the fat renders out.
3. Brown the Aromatics
To the pot with rendered bacon fat, add the chopped tomatoes, peeled garlic cloves, and diced shallots. Let them brown for about 10 minutes.
4. Add Anchovies and Beans
Add the anchovy fillets to the pot, followed by the drained beans, fresh herbs, and Parmesan rind if using. Pour in enough water to cover the beans by about an inch.
5. Simmer the Beans
Let the beans simmer gently for about 2 hours, ensuring they remain submerged and the heat is low enough to prevent boiling.
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