Chingal0

Stewed White Beans

12 ounces dried white kidney beans
4 ounces slab bacon, rind discarded, cut into 1/4-inch pieces
4 tablespoons extra-virgin olive oil
1 onion, cut into 1/4-inch dice
2 carrots, peeled and cut into 1/4-inch dice
1 tablespoon finely minced garlic
3 sprigs fresh thyme
3 whole cloves
2 bay leaves
Coarse (kosher) salt and freshly ground black pepper, to taste
2 to 3 tablespoons chopped fresh flat-leaf parsley

1. Pick over the beans, discarding any debris. Place them in a bowl, add cold water to cover by 2 inches, and soak overnight.

2. Drain and rise the beans and place them in a large pot. Set them aside.

3. Place the bacon and 2 tablespoons of the olive oil in a skillet over low heat and cook to render the fat, 6 to 7 minutes. Add the onion, carrots, and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 10 minutes.

4. Using a slotted spoon, transfer the bacon and vegetables to the pot with the beans. Add the thyme, cloves, bay leaves, and 8 cups water. Bring to a boil over high heat, skimming off any foam that rises to the top. Reduce the heat to medium-low and simmer, uncovered, stirring once or twice, until the beans are just tender (not mushy), 35 to 40 minutes.

5. Drain the beans in a colander and return them to the pot. Discard the thyme sprigs, cloves, and bay leaves. Stir in the remaining 2 tablespoons olive oil. Season with salt and pepper. Stir in the parsley and serve hot.

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