1 tbl. olive oil
2 leeks
1 onion, chopped
3 cloves garlic, minced
1 tbl. herbs de Provence
2 bay leaves
1/2 tsp cinnamon
2 tsp black pepper
splash of worcestershire sauce
1 tbl dijon mustard
1 tbl honey (or brown sugar)
2 cups canned chopped tomatoes
1 cup white beans (cannellini, great northern, etc...)
3 cups beef broth (or chicken)
grated zest of 1/2 an orange
2 tbl. chopped parsley
Preheat oven to 325°
1. Soak the beans overnight. Drain, rinse.
2. In a dutch oven, saute leeks, onion, and garlic in olive oil until soft.
3. Add spices, herbs, worcesteshire sauce,mustard, honey, tomatoes, and beans. Add broth and bring to a low boil, then down to a simmer. Do not allow the sauce to boil or the beans will be hard.
4. Add meat, cover with lid, and place in oven for 2-3 hours, until beans are tender.
(Remove lid for last hour of cooking to reduce liquid.)
5. Stir in parsley and orange zest. (Be conservative with the orange zest - it is easy to use too much - it should just be a background note.)
Sprinkle with parmesan and drizzled olive oil, and serve with crusty bread.
