From: Executive Chef Gerald Hirigoyen, Piperade, San Francisdo. Yield: 6 servings. 1 medium yellow onion, thickly sliced 6 garlic cloves, crushed 1 sprig fresh rosemary ½ cup rendered duck fat or olive oil 2 cups dried white beans, soaked in water 8-10 hours minimum ½ lb. Idaho® russet potatoes, peeled and coarsely chopped (about 2 small potatoes) 10 cups vegetable stock 1 Tbsp. kosher salt (if using commercially prepared stock, use ½ tsp.) ¼ tsp. freshly ground white pepper 25-30 ...
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