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Description Edit

This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.

Ingredients Edit

Directions Edit

  1. Drain beans and place in a pot with enough water to cover
  2. Cook for 2 hours.
  3. In a large pot, heat olive oil and bacon over medium high heat until fat begins to render
  4. Add onion, carrots and celery and cook 5 minutes.
  5. Drain beans and add tomatoes, bay leaves, thyme sprigs and stock
  6. Bring to a boil, then reduce heat to low and simmer 40 minutes.
  7. Remove thyme sprigs and bay leaves before serving.
  8. Garnish with chopped parsley.
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