1 pound dried navy or other white beans
1 1/2 cups finely chopped onions
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
1/4 cup finely chopped fresh rosemary leaves
1/4 cup finely chopped garlic
1/2 cup extra-virgin olive oil
2 teaspoons salt (1 teaspoon if using salted chicken stock)
1/4 teaspoon pepper
approximately 6 cups chicken stock
1 tablespoon white-truffle oil
Pick small rocks from beans. Soak beans in water overnight in refrigerator. Over medium-high heat, sauté onions, carrots, celery, rosemary, and garlic in olive oil until onions are translucent. Add drained beans, salt, and pepper, cover with about 4 cups of stock, stir to mix, and simmer about 2 hours, stirring occasionally and adding stock as needed, until beans are tender but not mushy. When done, remove 1 cup of beans, purée in a blender, and return to pot to thicken the mixture. Stir in truffle oil just before serving.
Roast Pork Loin
3-pound pork loin, membrane removed
3 tablespoons extra-virgin olive oil
6 tablespoons minced garlic
6 tablespoons chopped fresh rosemary
Marinate pork overnight in olive oil, garlic, and rosemary. The next day, preheat oven to 325 degrees. Roast pork uncovered on a rack for 1 hour and 15 minutes or until an internal meat thermometer registers 135 degrees (for medium-rare) or 140 degrees (for medium). Let rest for 10 minutes before slicing.
Grilled Baby Carrots and Fennel
1 pound fennel, sliced lengthwise 1/2 inch thick
1 pound baby carrots
3/4 cup extra-virgin olive oil
1/2 cup aged balsamic vinegar
salt and pepper to taste
Coat fennel and carrots with 1/2 cup olive oil and grill or sauté over medium heat until lightly done, less than 5 minutes. Slice base off fennel bulbs. Sprinkle vegetables with vinegar, remaining olive oil, salt, and pepper.
To serve, place a mound of beans on each plate, top with slices of pork, and surround with fennel and carrots. Serves 6.