Bean Stew
This was an experiment in using dried beans rather than canned. Although you have to remember to soak them overnight, the dried variety are really much better.
Bean Stew
1/4 pound pancetta, diced
1 large onion, chopped
3-4 stalks celery, diced
3-4 carrots, diced
4 cloves garlic, minced
1 poblano pepper, finely chopped
1 green bell pepper, finely chopped
1 large bunch kale (or other sturdy green), chopped
1 tsp apple cider vinegar
6 cups chicken stock (or can use half chicken stock, half water)
1 lb great northern beans, soaked overnight
2 tsp kosher salt
1/2 tsp black pepper
1 bay leaf
In a large pot over medium heat, cook pancetta, stirring frequently, until well browned. Transfer pancetta to a bowl. Add onion, celery, carrot, poblano pepper, bell pepper, bay leaf, 1 tsp salt and black pepper; cook, stirring frequently, until onions are translucent. Add garlic and cook another 2 minutes, stirring frequently. Add chicken stock (and water, if using), beans, kale, pancetta, and remaining 1 tsp salt. Increase heat to high and bring to a boil, then reduce heat to low, partly cover the pot, and simmer for about 60 minutes, stirring occasionally. Add vinegar and more salt and pepper to taste before serving.