1/2 kg of white beans
1 stalk of celery
1 leek
1/2 cup (stick) of unsalted butter
1/2 cup (stick) of dry white wine
5 peeled and seeded tomatoes
1 tablespoon of salt
1 tablespoon of a blend of black pepper, nutmeg, ginger, and cloves
1 cup (stick) of button mushrooms
100g of crispy bacon
1/2 kg of white beans
1 stalk of celery
1 leek
1/2 cup (stick) of unsalted butter
1/2 cup (stick) of dry white wine
5 peeled and seeded tomatoes
1 tablespoon of salt
1 tablespoon of a blend of black pepper, nutmeg, ginger, and cloves
1 cup (stick) of button mushrooms
100g of crispy bacon
Soak the white beans in cold water the day before
Drain and transfer to a pot
Add cold water and cook until the beans are tender
Drain and reserve
Chop the celery and leek, then sauté them in butter until softened
Add the mushrooms and wine, and cook for 5 minutes
Bland the tomato pulp in a blender until smooth
Pour it over the mushroom mixture and stir
Season with salt and the spice blend. Reserve
Crisp the bacon in its own fat, then drain on paper towels
Combine the beans, bacon, and reserved sauce in a pot, and simmer for 5 minutes
Serve hot.
