Michigan Navy Bean Soup

prep time:: 30 min
total time:: 4 hr

Very hearty! Good for a winter day.

ingredients

1/2 lb dried Michigan navy beans, soaked overnight in water, then rinsed & drained
2 Tb olive oil
2 Tb thyme leaves
1/2 C red wine vinegar
2 C diced red onions
1 Tb chopped rosemary leaves
1/2 C fresh chives
1 C sliced shallots
12 C cold water
1/2 C sour cream
12 minced garlic cloves
salt & pepper

directions

Heat oil in large ovenproof pot over high heat. Add onions and shallots, then cook them until brown, about 3 minutes. Add garlic, thyme, and rosemary then cook for 2 minutes. Add beans and water then bring to simmer. Generously season with salt and papper. Loosely cover with foil and transfer to lower rack of oven, cooking until tender, about 3 1.2 to 4 hours. Carefully remove from oven. Stir in red wine vinegar. Transfer 1/2 of beans in batches to a blender and puree till smooth then return to pot and stir. Serve with a dollop of sour cream and a sprinkling of chives.

Source: Detroit Free Press