Dry Creek Kitchen, Healdsburg, CA
Four types of cured meat add rich, savory depth to this hearty side dish.
- 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
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.