Black Beans With Rosemary And Feta

1. 1

   Soak the beans in a large bowl of water overnight. You want to make sure the bowl is at least twice the volume of your dry beans as they will definitely expand.

2. 2

   Slice the strips of bacon (if you're using them) into pieces. Cook in a large soup pot over medium heat until nearly crispy and until the fat has rendered in the pan. Do not discard the fat.

3. 3

   Dice the onions and add them to the pot, coating with the rendered bacon fat. Cook for 5 minutes.

4. 4

   Drain the beans and add to the pot, stirring to coat.

5. 5

   Add the broth, water, bacon rind (if using) and rosemary.

6. 6

   Simmer for 2 hours, stirring occasionally. Taste the beans before turning off the heat to make sure that they meet your required level of doneness. My beans were just a tad al dente, but when I reheated them for lunches over the next few days, they cooked all the way to soft. Remove the bacon rind and discard.

7. 7

   Serve, topped with feta cheese. If you've left out the bacon and bacon rind, season with some smoked sea salt.

* Per serving · 4 servings · Values may vary.