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PdfBalthazar White Beans
1 lb dried white beans (Great Northern, Cannellini, Navy)
1 leek
1 qt chicken stock
1 large carrot, peeled and cut into thirds
1 celery stalk, cut in thirds
1 medium white onion, halved
¼ lb slab bacon
1 bouquet garni (including 1 tsp peppercorns)
1 bay leaf
1 head of garlic, halved horizontally
2 tbsp coarse salt
Clean and soak bean overnight. Drain next day and cover with fresh water. Bring to boil, When foam subsides, drain beans again and rinse with warm water.
Cut off and discard greens from leek. Split the white stalk lengthwise almost to the root end (but still held together by the very end). Trim the roots and rinse leek well. Return ebans to pot and add leek and all other ingredients. Put on medium heat, bring to boil and skim any foam. Turn down to simmer for 45 minutes. Taste frequently to make sure they are creamy but maintain their shape.
Strain through colander and remove vegetables, bacon, bouquet, etc.