Jean-Yves Jaulin's White Beans and Ham

By Shirl

Ingredients

• Yield: Makes 4 healthy servings
• ingredients
• 1 pound dried white beans (Great Northern)
• 4 tablespoons unsalted butter
• 2 shallots, minced
• 1 onion, chopped
• 2 cloves garlic, finely diced
• 1 Bay Leaf
• 1 teaspoon dried rubbed sage
• 1 tablespoon Herbs de provence
• 4 cups water
• Kosher salt, to taste
• Optional: 1 dash "Liquid Smoke"

Preparation

Step 1

preparation

1. Soak beans overnight following directions on package.
or

Place the beans in a large pot and cover them with cold water. Cover pot, bring the water to a boil over medium-high heat, then remove from the heat and let sit for 1 hour. Drain and reserve.

2. Place the shallots, onions and 3 tablespoons of the butter in a large, heavy-bottomed saucepan over medium heat and cook, stirring, until the butter is melted and the shallots have begun to sizzle. Continue to cook, stirring often, until the shallots begin to turn translucent, about five minutes. Add the pre-soaked beans, stir, then cover with the water. Add the garlic, spices and salt to taste. Increase the heat to medium high. When the water boils, reduce the heat again so the water is simmering very gently. Cover, and cook until the beans are soft and some are beginning to fall apart, 1 1/2 hours to 3 hours. Season with salt to taste, and keep warm.