[FOOD] Enjoy my rustic autumn stew!

   (Serves 4)

• 300 grams (~10.5oz) cannellini or butter beans
• 300 grams (~10.5oz) black beans
• 3 carrots cut in rough chunks
• 3 onions cut into boats
• 4 shallot's cut in half
• 8 cloves of garlic
• 2 bay leafs
• A couple of twigs of fresh thyme
• Black pepper
• White pepper
• 3 large apples cut into boats
• 140 grams (~5oz) of chopped bacon
• 5 deciliters (~2 cups) of white wine
• 5 deciliters (~2 cups) of chicken or vegetable stock
• 1/2 cup finely chopped parsley

For this dish I used a rich, medium-bodied chardonnay from Mendocino county, California, with hints of oak and lush stone fruit flavors on the palate.

1. Fry the bacon in a dutch oven and set aside.
2. Sauté the carrots in the bacon fat until golden and al dente. Set aside.
3. Caramelize the onions, shallot's and garlic cloves.
4. Stir the beans in and pour the wine in. Add the bay leafs and thyme. Season with black and white pepper.
5. Pour the stock in as the alcohol has evaporated. Allow it to simmer for 30 minutes. Add more liquid if needed.
6. Add the bacon, carrots and apples and allow to simmer for 5-10 more minutes.
7. Garnish with the parsley.
8. Serve with a rustic farmer's bread.

  Bon appetit!