Guiso de alubias blancas

Ingredientes

2 Tbsp. Trade East Zesty Country Seasoning
2 oz. de aceite de oliva virgen extra Primo Gusto
1 lb. Markon Jumbo Spanish Onions, small dice
1 lb. Leeks, thin sliced
1 lb. Markon Jumbo Celery, small dice
1 lb. Yellow Bell Peppers, small dice
2 cucharadas soperas de ajo picado
sal kosher al gusto
al gusto: pimienta negra molida de Trade East
2 lb. Markon Brussels Sprouts, quartered
2 lb. GFS Dry Navy Beans
1 galón de agua
2 Tbsp. Gordon Signature Roasted Chicken Base

Preparación de la receta

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.

1. Place beans in a stainless-steel mixing bowl. Cover with cold tap water. Cover and refrigerate for 24 hours. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior.

2. Drain water from the beans into a large rondeau. Add chicken base and country seasoning. Bring to a boil. Simmer the beans until tender, adding water, if necessary. Leave enough liquid so the finished beans are slightly soupy.

3. Place oil in a heated rondeau. Add onions, leeks, celery, peppers and garlic. Sauté until cooked through. Season to taste with salt and pepper. Add Brussels sprouts to the beans. Simmer over low heat until the Brussels sprouts are cooked through but still firm to the bite. Add sautéed vegetable mixture. Simmer 1-2 minutes.