Ingredients:
½ lb. Navy beans, rinsed and soaked overnight
¼ lb. Bacon, diced
1 Onion, diced
1 Carrot, diced
3 stalks celery, diced
1 Leek, sliced, used all white park and half of green
½ gallon chicken or roasted vegetable stock
salt and pepper to taste
1 T. Truffle pieces
2 T. Truffle oil
Instructions:
Saute bacon and drain off fat. Add vegetables and saute gently until extremely soft. Add drained beans and stock and simmer until beans are tender, an hour or more. Blend. Season with salt and pepper. Add truffle pieces and oil just before serving.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
