Ingredients Jump to Instructions ↓

  1. 1/2 lb dried Michigan navy beans, soaked overnight in water , then rinsed & drained

  2. 2 Tb olive oil

  3. 2 Tb thyme leaves

  4. 1/2 C red wine vinegar

  5. 2 C diced red onion s

  6. 1 Tb chopped rosemary leaves

  7. 1/2 C fresh chives

  8. 1 C sliced shallot s

  9. 12 C cold water

  10. 1/2 C sour cream

  11. 12 minced garlic cloves

  12. salt & pepper

Instructions Jump to Ingredients ↑

  1. Heat oil in large ovenproof pot over high heat. Add onions and shallots, then cook them until brown, about 3 minutes. Add garlic, thyme, and rosemary then cook for 2 minutes. Add beans and water then bring to simmer. Generously season with salt and papper. Loosely cover with foil and transfer to lower rack of oven, cooking until tender, about 3 1.2 to 4 hours. Carefully remove from oven. Stir in red wine vinegar. Transfer ½ of beans in batches to a blender and puree till smooth then return to pot and stir. Serve with a dollop of sour cream and a sprinkling of chives.


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