Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and diced
- 2 pieces bacon, diced
- 1 tablespoon minced fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 pound dried heirloom assorted beans, rinsed
- chicken stock to cover beans by 2 inches (approx. 6-8 cups)
Preparation
METHOD
Heat oil over medium heat. Add onions and sweat. Add bacon and cook until bacon is crispy and fat has rendered. Add beans, thyme, salt, pepper, & chicken stock. Cook over medium heat for about 40 minutes to an hour until beans are tender. Do not allow to boil; beans should be on simmer. Add more stock if needed. Check seasoning and add salt and pepper, if desired.
