2 c frozen fresh or 1 ½ c dried white haricot, cannellini or Great Northern beans
4 ¼ c winter stock, or half chicken stock and half water
1 onion, cut in half, stuck with 4 cloves
1 carrot, trimmed and cut into ½-inch rounds
1 bay leaf
4 springs thyme
2 branches rosemary
1 c crème fraîche (1 c. heavy cream and 1 T. buttermilk--make this ahead of time to sour properly)
coarse salt and freshly ground pepper
1. If making this with dried beans, place them in a bowl, cover with water and soak overnight. Drain and rinse, picking out bad beans.
2. Place beans in a medium saucepan, cover with water and bring to a boil. Drain and rinse. In the same pan, combine the beans, 3 cups of water, 4 cups of stock, the cloved onion, carrot, bay leaf, 2 sprigs of thyme and 1 branch of rosemary. Bring to a boil and cook until the beans are tender (about 50 to 60 minutes). They should not be falling apart. Drain, discarding the onion, carrot and herbs.
3. Return the beans to the pan, add the remaining ¼ cup of stock and the crème fraîche. Season with salt and pepper. Slowly reheat the beans over medium-low heat. Meanwhile, strip the remaining rosemary branch and chop the leaves fine. Strip the remaining thyme spring and mix with rosemary. Add herbs to beans and serve warm.
Thanks to Susan for putting together this event!
Book recommendation: The Cook and the Gardener by Amanda Hesser
Recipe recommendation: Warm White Beans in Crème Fraîche with Winter Herbs
Game recommendation: 9 Dragons Hexa