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Rancho Gordo News: a Rather Huge Announcement and a Recipe from a Favorite Chef
Ingredients
  • 1 cup roughly chopped escarole
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • ⅓ cup diced smoked pancetta (or bacon)
  • ⅓ cup diced carrots
  • ⅓ cup diced celery
  • ⅓ cup diced onion
  • 2 sprigs fresh thyme
  • 1 quart (4 cups) chicken stock
  • 2 cups cooked Rancho Gordo Alubia Blanca or Marcella beans (about ⅔ cup dried), with 2 cups of cooking liquid
  • ½ cup grated Parmesan cheese
  • 1 lemon, sliced, to finish
  • Chopped fresh parsley to garnish
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