Photo by Stephanie Bourgeois

Ingredients:

1 1/4 cups dried navy beans
16 cups water
2 tablespoons canola oil
1/4 cup diced cacciatore
1/4 cup diced guanciale
1/4 cup diced prosciutto
1/4 cup diced Spanish chorizo
1/2 cup red wine
1/2 cup white wine
3 cups chicken stock
2 tablespoons thyme leaves
3 tablespoons unsalted butter
1/4 cup finely chopped parsley
Kosher salt and freshly ground white pepper to taste

This recipe contains: Meat, Pork

RECIPE

Salumi-Braised Beans

Scott Romano

Charlie Palmer at the Joule, Dallas

Four types of cured meat add rich, savory depth to this hearty side dish.

Yield: 4 servings

Method:

Presoak the navy beans in the water overnight. Strain and set aside.

In a large sauce pot, heat the canola oil over medium heat. Add the cacciatore, guanciale, prosciutto, and chorizo and sauté until golden, about 5 minutes.

Add the red and white wine; reduce over medium heat by about half, until the wine is sweet to taste, about 7 minutes. Add the beans, stock, and thyme. Raise the heat to high and bring to a boil. Reduce the heat to a very low flame and cover the pot. Braise the beans until tender, about 2 hours. Season with salt and pepper. Add the chopped parsley and butter. Raise the heat to high and bring to a boil. Reduce the braising liquid until creamy, about 10 minutes. Serve warm.