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
