Ingredients:

  • 1 lb Great Northern Beans (dried)
  • Water (for soaking)
  • 1 Tbsp Unsalted Butter (or Olive Oil)
  • 4 oz Smoked Pork (diced thick-cut bacon, ham hock, or pancetta)
  • 1 large Yellow Onion, diced finely
  • 2 stalks Celery stalk, diced finely
  • 4 cloves Garlic, minced
  • 1 tsp Smoked Paprika (Sweet or Hot)
  • ½ tsp Dried Thyme
  • 6 cups Chicken or Vegetable Stock (low sodium)
  • 2 large Dried Bay Leaves
  • 1 piece Parmesan Rind (optional, approx. 2 inches/5 cm)
  • Kosher Salt (To taste)
  • ½ tsp Freshly Ground Black Pepper
  • 1 tsp Apple Cider Vinegar or Lemon Juice (to finish)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Rinse and Soak the Beans: Sort the dried beans, discarding any stones or broken pieces. Rinse thoroughly under cold water. Soak the beans either overnight (8 hours) in plenty of water, or use the quick-soak method (boil for 1 minute, turn off heat, cover, and rest for 1 hour).
  2. Drain and Prepare: Drain the soaking water and rinse the Great Northern Beans one last time. Set aside. (Note: Never cook beans in the soaking water.)
  3. Render the Pork: In a large Dutch oven, melt the butter (if using) over medium heat. Add the diced smoked pork and render until the fat is translucent and the pork is crisp (about 6-8 minutes). Remove the crisp pork bits with a slotted spoon and reserve for garnish, leaving the rendered fat in the pot.
  4. Sauté Aromatics: Add the diced onion and celery to the pot. Reduce the heat to medium-low and sauté slowly until the vegetables are translucent and very soft (about 8–10 minutes). Do not allow them to brown.
  5. Bloom Spices: Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
  6. Combine Ingredients: Add the rinsed beans, bay leaves, and the Parmesan rind (if using) to the pot. Pour in the stock, ensuring the liquid covers the beans by at least 1 inch.
  7. Bring to a Shiver: Bring the liquid just barely to a boil, then immediately reduce the heat to the lowest setting possible. The liquid should maintain a gentle, slow simmer.
  8. Simmer Until Tender: Cover the pot loosely. Simmer for 1 hour 45 minutes to 2 hours 15 minutes, stirring gently every 30 minutes. The beans are ready when they crush easily between your fingers.
  9. Seasoning and Resting: Once the beans are completely tender, remove the bay leaves and Parmesan rind. Now, and only now, stir in the Kosher salt and pepper. Cover the pot tightly, turn off the heat, and allow the beans to rest for 20 minutes to develop the creamy texture.
  10. Final Adjustments: Stir in the apple cider vinegar or lemon juice (this brightens the flavour dramatically). Adjust seasoning one last time. Garnish with fresh parsley and the reserved crisp pork bits before serving.