0.50

Lb(s)

Cannellini Beans, soaked and rinsed

1

Cup(s)

Chopped fresh and/of Sundried Tomatoes

0.33

Lb(s)

Bacon, cooked extra crispy, chopped and dived in half

1

N/A

Smoked Ham Hock

1

Tablespoon(s)

Calabrian Chilies

1

N/A

medium onion, small diced

3

N/A

Garlic, minced

1

Tablespoon(s)

Tomato Paste or Tomato Powder

1

Pinch(es)

Smoked Paprika, to Taste

1

Pinch(es)

Dried Basil

1

Pinch(es)

Salt and Pepper, to taste

1

N/A

Water, to cover beans

1

Dash(es)

Oil for sauté purposes

1 - In a medium to large dutch oven, add oil (or bacon grease) and sweat your onion until almost translucent- DO NOT ADD SALT

2 - Add Tomatoes, Calabrian Chilies, and Garlic, continue to sauté until tomato starts to break down

3 - Next, add 1/2 of your bacon, ham hock, and drained beans and stir together

4 - Add water until beans are covered by approximately 1/2 inch

5 - bring up to a light simmer, the key with dried beans not exploding during cooking is to cook them as gently as possible, once they've come to a simmer, give them a stir and put the lid on

6 - Transfer your dutch oven to a 325 degree oven for approximately 1.5 hours

7 - After 1.5 hours, pull out the beans and taste at least 3 of them, ensure they are creamy and cooked through, if no, place back in the oven rechecking every 20 minutes

8 - Once beans are soft and cooked, add Paprika, Basil, Salt and Pepper to taste, I used approximately 1/2 a teaspoon of each

9 - Stir together and place back in the oven (without the lid) while you prepare your proteins/rest of meal for plating

10 - Plate, sprinkle with the remaining bacon bits to add a little texture to the final bite!