1 lb. dried cannellini beans (about 2 cups) rinsed and picked over. 1 Tbl extra virgin olive oil plus extra for drizzling 1/2 lb. bacon cut into 1/4 inch pieces 1 large onion, chopped medium (about 1 1/2 cups) 2 medium celery ribs cut into 1/2 inch pieces (about 3/4 cup) 2 medium carrots, peeled and cut into 1/2 inch pieces (about 1 cup) 8 medium garlic cloves, peeled & crushed 4 cups low sodium chicken broth 3 cups water 2 bay leaves 1 bunch of kale or collard greens (about 1 pound) stems trimmed & leave chopped into 1 inch pieces (about 8 cups loosely packed) 1 14.5 oz. can of diced tomatoes, drained & rinsed 1 sprig of fresh rosemary Ground black pepper Salt 8 Slices of country white bread each 1 1/4 inch thick, broiled until golden brown on both sides and rubbed with garlic clove
The night before: Soak the beans overnight in 4 qts of water with 3 Tbl salt. Drain
and rinse well.
Adjust oven rack to lower-middle position & heat oven to 250 degrees. Heat oil &
bacon in a large dutch oven over medium heat. Cook, stirring occasionally,
until bacon is lightly browned and fat has rendered, 6 to 10 minutes. Add onion
celery & carrots. Cook, stirring occasionally, until vegetables are softened and
lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about
1 minute. Stir in broth, water, bay leaves & soaked beans. Increase heat to high
and bring to simmer. Cover pot, transfer to over, cook until beans are almost
tender (very center of beans will still be firm), 45 minutes to 1 hour.
Remove pot from oven and stir in greens and tomatoes. Return pot to oven and
continue to cook until beans & greens are fully tender, 30 to 40 minutes longer.
Remove pot from oven & submerge rosemary sprig in stew. Cover & let stand 15
minutes. Discard bay leave & rosemary sprig & season stew with salt & pepper
to taste. If desired use back of spoon to press some beans against the side of pot
to thicken stew. Serve over toasted bread if desired, and drizzle with olive oil.
Taken from Cooks Illustrated "All-Time Best Recipes" and slightly tweaked.
Barbequed Ribs: 5 to 6 lbs. pork ribs 1 qt. apple cider vinegar 2 Tbl crushed red pepper Salt Ground black pepper 1 Turkey size oven bag
Season the ribs with salt & ground black pepper. Place into the oven bag on a large
roasting tray. Sprinkle crushed red pepper over the ribs and carefully pour the qt.
of vinegar into the bag controling the open end so it doesn't spill out. Twist the
open end of the bag tightly and fasten with a tie. Make a small vent hole in the top
of the bag and place on the middle rack of a preheated oven at 300 degrees. Set
the timer for 4 hours and do not open the oven door until time is completed.
Bones will simply lift out of meat it will be so tender. Will become an instant