Ingredients

How to make it

  • In a deep bowl cover the dry beans with at least a couple of inches of water covering them. Cover the bowl and chill in refrigerator at least six hours. I like to set it up before retiring at night. When you're ready to cook, drain the beans well in a collander.
  • In a stockpot over medium heat cook the onions in the 1/4 cup of live oil until they are translucent. Add the parsnip and cook a moment before adding the garlic and simmer just two to three minutes more so the garlic isn't ruined.
  • Stir in the stock, rosemary, and bay leaf. Bring to a boil and then cover and simmer about 45 minutes. I find myself slowly adding Kosher salt to bring up the taste and towards the end grind in pepper.
  • Either puree to a chunky texture or use the hand-held blender. I love that as it is easy and not messy.
  • When serving I like to sprinkle a few drops of olive oil on top and another small sprig of rosemary for the scent.

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