As with most braising recipes, this can take up to 2 hours, but well worth the wait.
1 1/2 cups dried borlotti / cannellini beans (soaked overnight)
2 leeks, sliced and soaked
2 pieces bacon, diced
3/4 cup diced celery
4 cloves garlic, diced
3-4 cups stock, vegetable or organic chicken
Aged cheddar or other cheese
S&P (lots of pepper!)
Place the beans in a bowl of water the evening before you cook this dish. Rinse in the morning and cover with water again. Rinse and drain again just before use.
Preheat oven to 350 degrees F.
If you started with a non-ovenproof pan, just pour the mixture at this point into a casserole dish with a lid or cover with tinfoil. Place the casserole dish or dutch oven in the preheated oven. Cook about a half hour at 350 F then reduce to 300. Take a quick look and add more stock if needed. If there is too much liquid, remove the lid and let some of it cook away. Continue cooking (and checking for liquid) after about 60 more minutes or until beans are tender.
Remove from oven and let sit at least 10 minutes before serving. This will allow the beans to continue absorbing some liquid and it will still be plenty hot after that time!
Garnish with lots of parsley.