Yields
4 servings
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ingredients
2
cup white beans, soaked, in cold water overnight
1
stalk celery, quartered
1
onion, quartered
1
Tbsp olive oil
1
Tbsp duck fat
¼
cup small diced carrot
¼
cup small diced celery
¼
cup small onion, diced
1
cup lamb stock
20
cherry tomato, cut in half
1
Tbsp freshly chopped thyme
1
Tbsp freshly chopped parsley
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directions
Step 1
In a large saucepan, cover white beans with cold water.
Add quartered celery and onion.
Place saucepan over medium heat and bring to a simmer.
Cook until beans are tender.
Step 2
Remove from heat, season water with salt and allow to steep for 20 minutes.
In a saucepan over medium heat, add duck fat or olive oil.
Step 3
Sweat small-diced carrot, celery and onion until soft.
Add white beans and lamb stock.
Step 4
Cook until stock has reduced and coated beans.
Add halved tomatoes to warm thoroughly.
Step 5
Remove from heat and stir in freshly chopped herbs.
Adjust seasoning and serve.