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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

White Bean Stufato


3 cups diced onions

3 cups diced carrots

3 cups diced celery

1/4 cup bacon fat

1/2 cup white wine

1/2 cup diced ham

2 tsp Poultry Seasoning

2 tsp Italian Herb Blend

2 tsp Italian Seasoning Blend

1 Tbsp Worcestershire sauce

2 Tbsp kosher salt

2 tsp hot sauce

1 tsp ground white pepper

6 cans (15-ounce) navy beans, drained and rinsed

6 cups Pork Stock

1/4 cup Pesto


Reserved hock meat from pork stock, chopped

In a stockpot, sauté the onion, carrot, and celery in the bacon fat for 5 to 7 minutes over medium heat, stirring frequently. Add the wine and cook for 3 to 4 minutes more. Add the ham, poultry season, herb blend, seasoning blend, Worcestershire, salt, hot sauce, and pepper and cook for 7 to 8 minutes.

Puree 1 can of the beans with 2 cups of the pork stock. Add the pureed beans, whole beans, and the remaining 4 cups pork stock and bring to a boil. Reduce heat to a simmer and add the pesto and hock meat. Stir well and simmer for 30 to 45 minutes.

Yield: 1 gallon

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