Navy bean ragu

Serves 4-6

  1. 2 cups navy beans
  2. 1tsp baking soda
  3. Zest of half a lemon, peeled into strips and bruised
  4. 10 sprigs thyme
  5. 3 cloves garlic, smashed
  6. 4tb red onion, finely diced
  7. 2tb carrot, finely diced
  8. 2tb celery, finely diced
  9. 1tb chives
  10. 1tb parsley
  11. Extra virgin olive oil
  • Soak and chill 1-2 in 6 cups of water for 24 hours.
  • Drain, rinse and cover with unsalted water by 2in. Add 3-5 and simmer uncovered for 45 minutes. make sure beans are always covered by at least 1in. Salt and rest for 3-24 hours.
  • Meanwhile, blanch 6-8 and set aside.
  • Drain beans, reserving cooking liquid and discarding zest, thyme and garlic. Mash 1/2 cup beans with 2tb cooking liquid. Bring beans, paste and 1 cup cooking liquid to a simmer. Add blanched veggies and simmer for 2 minutes. Take off-heat and add 9-10. drizzle with oil and serve.

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