Black Beans With Rosemary And Feta

• 3 cups black beans
• 4 cups chicken stock
• 2 cups water
• 1 onion small
• 3 slices bacon optional
• 2 inches bacon rind strips of, optional
• 1 tablespoon rosemary stalk, or about 1 chopped rosemary
• feta cheese for garnish

1. Soak the beans in a large bowl of water overnight. You want to make sure the bowl is at least twice the volume of your dry beans as they will definitely expand.
2. Slice the strips of bacon (if you're using them) into pieces. Cook in a large soup pot over medium heat until nearly crispy and until the fat has rendered in the pan. Do not discard the fat.
3. Dice the onions and add them to the pot, coating with the rendered bacon fat. Cook for 5 minutes.
4. Drain the beans and add to the pot, stirring to coat.
5. Add the broth, water, bacon rind (if using) and rosemary.
6. Simmer for 2 hours, stirring occasionally. Taste the beans before turning off the heat to make sure that they meet your required level of doneness. My beans were just a tad al dente, but when I reheated them for lunches over the next few days, they cooked all the way to soft. Remove the bacon rind and discard.
7. Serve, topped with feta cheese. If you've left out the bacon and bacon rind, season with some smoked sea salt.

black beans, chicken stock, water, onion, bacon, bacon rind strips, rosemary stalk, feta cheese

Taken from www.yummly.com/recipe/Black-Beans-With-Rosemary-and-Feta-1649419 (may not work)