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Frugal Bones & Beans<\/p>\nFrugal Bones & Beans<\/p>\n
<\/p>\n
Olive Oil<\/p>\n
1 Onion, chopped<\/p>\n
Leftover Bone (chop, duck, shank, whatever is on hand)<\/p>\n
2-3 slices Bacon, raw or cooked<\/p>\n
Splash of Vermouth or White Wine<\/p>\n
2 C. dried Cannellini Beans or Other Large Beans, soaked overnight and drained<\/p>\n
6-8 Sage Leaves, torn<\/p>\n
2 T. Salt<\/p>\n
Salt & Pepper to taste<\/p>\n
<\/p>\n
Cover the bottom of the large stockpot with a layer of olive oil and set over medium heat.\u00a0 Cook and stir onions until soft, about 5-7 minutes.\u00a0 Add leftover bone and bacon.\u00a0 Cook until the bottom of the stockpot is brown, by leaving over the heat and not stirring often.\u00a0 You are looking for a golden caramelization in the bottom of the pan.\u00a0 Deglaze with a splash of vermouth, stirring to scrape up the brown bits.\u00a0 Add beans and cover with water by 1 \u00bd inches. Add sage and bring mixture to a boil.\u00a0 Stir in salt.\u00a0\u00a0 Reduce heat to simmer and cook until the beans are soft and can be mashed with the back of a spoon, 1-2 hours.\u00a0 Most of the water will be absorbed by this time.\u00a0 Season with salt and pepper to your liking.\u00a0 Garnish with fresh parsley, if desired.\u00a0 You can store in fridge 3-5 days.\u00a0 You can also mash and store the mash in the freezer to use later in a white bean dip (add mashed roasted garlic and a squeeze of lemon).\u00a0 You can refresh leftover beans by adding a hand to warmed chicken or vegetable stock with some saut\u00e9ed celery, carrot and onion.<\/p>\n","protected":false},"excerpt":{"rendered":"
Frugal Bones & Beans Olive Oil 1 Onion, chopped Leftover Bone (chop, duck, shank, whatever is on hand) 2-3 slices Bacon, raw or cooked Splash of Vermouth or White Wine 2 C. dried Cannellini Beans or Other Large Beans, soaked overnight and drained 6-8 Sage Leaves, torn 2 T. Salt Salt & Pepper to taste Cover the bottom of the large stockpot with a layer of olive oil and set over medium heat.\u00a0 Cook and stir onions until…<\/p>\n