White Bean Stew
Ingredients
- 1 ounce onions diced
- 4 carrots peeled and diced
- 4 celery sticks diced
- 6 cups kale chopped
- 2 bay leaves
- 1/4 cup chives
- 6 quarts chicken broth
- 1 1/2 quarts dry flageolet beans
Instructions
- Sweat onions and celery in a little oil, deglaze them with stock adjust the flavor of your broth before adding dry beans.
- Add flageolet beans and cook until tender, approximately 1 1/2 hours.
- Once beans are tender, add remaining ingredients and season with salt and pepper to taste.
- Garnish with extra chives for vibrant color and taste.
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