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1
Soak the beans 4 hours or overnight.
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2
Rinse the beans after soaking.
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3
Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper.
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4
Add enough water to cover, about 1 quart, and bring to a low boil.
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5
Cook until tender, adding a bit more water if necessary, about 30 minutes.
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6
Puree half of the mixture, reserve.
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7
Meanwhile heat the stock to a boil, then add the rice and stir.
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8
Cover and reduce the heat to low.
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9
Simmer for 16 minutes, then stir in the herbs and butter.
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10
Cook 1 minute more and remove from the heat, fluff the rice with a fork.
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11
Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
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12
Grease a large casserole dish.
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13
Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage.
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14
Top with remaining cheese.
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15
Cool and cover, then store in the fridge until ready to eat.
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16
Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
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17
Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving.
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18
Pass the cheese at the table.
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19
Place the chicken in a large stockpot.
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20
Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string.
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21
Sprinkle with salt.
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22
Cover the chicken with water and bring to a boil.
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23
Reduce the heat to low, a rolling simmer.
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24
Simmer 1 hour to 1 hour 15 minutes.
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25
Then cool chicken in its stock.
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26
Strain the stock, discarding the vegetables.
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27
Remove the chicken in large pieces from skin and bones.
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28
Reserve the meat for another use.
