INGREDIENTS:
1# White Beans
1 qt Chicken Stock
1.5 qt Water
2 Bay Leaves
2 Thyme Sprigs
3 oz Bacon
4 oz Onion, Small Diced
4 oz Carrot, Small Diced
2 oz Celery, Small Diced
1 C Diced Tomatoes
1 T Garlic
½ C Heavy Cream
METHOD:
Soak the beans in water overnight.
Strain and cook in chicken stock, bay leaves, thyme, and water until tender.
Drain any remaining liquid.
In a separate pot, combine raw bacon and oil and cook over a medium heat until the bacon renders out and is slightly crisp.
Add the mirepoix and cook until the onions are translucent. Approximately five minutes. Add the diced tomatoes and garlic and cook an additional minute. Add the beans and the heavy cream and mix to incorporate.
Season with salt and pepper to taste.