| Yield 1X: | 224.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion, chili | ||
| Portions: | 37.3 | ||||
| Shelf life: | 1 week | ||||
| Date: | 12.6.18 | ||||
| Gigante beans, soaked 24 hours | 3 | 6 | ||
| Bacon, small dice | 1 | 4.00 | 2 | 8.00 |
| Garlic, sliced | 3.50 | 7.00 | ||
| Onions, small dice | 2 | 8.00 | 5 | |
| Celery, small dice | 1 | 4.00 | 2 | 8.00 |
| Carrots, small dice | 1 | 4.00 | 2 | 8.00 |
| Parsley stems (bunches) | 2.00 | 4.00 | ||
| Thyme branches | 1.00 | 2.00 | ||
| Cayenne chile, whole | 0.50 | 1.00 | ||
| Chicken broth |
Carefully measure and prepare all ingredients. Cover the beans with cold water by 50% of the volume, and allow to rehydrate overnight.
Heat a suitable pot over high heat, and add the bacon. When the fat has rendered, add the garlic and cook for aroma. Add the remaining vegetables, and season with salt and pepper. Cover and cook until the vegetables are completely soft, about 30 mionutes. Add the chicken broth, and season to taste with salt and pepper mix. Bring to a boil. Tie the parsley stems, thyme, and chili with string and place into the beans. Reduce to a simmer, then cover and cook until the beans are soft.
Remove the herbs, then strain the remaining liquid out of the beans and transfer to the vita prep. Add cooked beans to the liquid, and process until smooth. Continue adding beans until the liquid is consistency of heavy cream. Return the thickened liquid to the beans, and mix well. Cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.