DIRECTIONS


White Bean Stufato
In a stockpot, sauté onion, carrot and celery in bacon fat for 5-7 minutes over medium heat, stirring frequently.  Add wine and cook 3-4 more minutes.

Add ham and seasonings and cook 7-8 minutes.

Add the pureed beans, whole beans and the 2 cups of pork stock and bring to a boil.  Immediately reduce heat and add the chopped hock meat and pesto. Stir well and simmer for 30-45 minutes.

Yield: 1 gallon

Pork Stock

Combine all ingredients in a stockpot. Simmer gently for 3 hours, skimming any impurities that rise to the top. Strain, reserve meat from hocks for another use and discard the rest.

Yield: 1 gallon stock

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