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1 x ca. 450 g | Navy beans |
12 Tasse | beef stock |
1 gross | onions minced |
3 | cloves garlic minced |
2 | bay leaves |
1/4 x ca. 450 g | Pancetta (Italian raw bacon); cut 1/4" cubes |
1 gross | Head Escarole |
| salt |
| pepper ground |
Soak the beans overnight, or boil for 3 minutes and soak for 1 hour. Drain the beans, discarding the soaking liquid. Simmer the beans in the stock with the onion, garlic, and bay leaves until the beans are tender (about 1 hour). Blanch the pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking. Wash the escarole and pat dry. Roughly chop the escarole; set aside. When beans are thoroughly cooked, add the chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper. Serves 8.
Recipe
"Entertaining" by Martha Stewart
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy. Com
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