These beans are healthy, tasty, and perfect fortification against cold weather. In spring, consider tossing them with dandelion greens in a simple vinaigrette. In summer, serve them cold with thinly sliced onions and celery.

12 ounces dried white kidney beans
4 ounces slab bacon, rind discarded, cut into ¼ inch pieces
4 tablespoons extra-virgin olive oil
1 onion, diced to ¼ inch
2 carrots, peeled and diced to ¼ inch
1 tablespoon finely minced garlic
3 sprigs fresh thyme
3 whole cloves
2 bay leaves
Coarse salt and freshly ground pepper, to taste
3 tablespoons chopped fresh parsley
6 pack of beer*

1.) Cover beans with beer by 2 inches in a bowl. Soak overnight.

2.) Drain beans and transfer to large pot.

3.) Place bacon and 2 tablespoons of olive oil in a skillet. Cook over low heat to render fat, 6 to 7 minutes. Add onion, carrots and garlic. Cook, stirring occasionally, until vegetables are slightly softened, about 10 minutes.

4.) Transfer the bacon and vegetables to the bean pot using a slotted spoon. Add the thyme, cloves and 8 cups of water. Bring to a boil over high heat, skimming off any foam. Reduce heat to medium and simmer uncovered, stirring occasionally, until the beans are just tender (not mushy), 35 to 40 minutes.

5.) Drain the beans in a colander and return to pot. Discard thyme sprigs, cloves and bay leaves. Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper. Stir in parsley and serve hot.

(* Beans hydrated with beer are particularly robust and flavorful. If you like to experiment, you may wish to replace the 8 cups of water in step 4.) with an equivalent amount of beer, for a richer flavor. Different beers will impart different flavors. Generally, cooking does not require a premium beer. However, if you have any left over, you may prefer that it be good beer.)