4 full rashers middle bacon, rind removed if tough, sliced into 1cm strips.
1 large leek, large dice
3 big Bay leaves
2 medium carrots large diced
1 hefty or 2 delicate ribs Celery halved and sliced
2/3 cup DRIED great northern beans
2/3 cup DRIED borlotti beans
1 bottle passata
Chicken or vegetable stock, approx 3L
1/4 head savoy cabbage
1 400g tin tomatoes
Dried mixed herbs
Fresh basil and parsley to serve
Rinse your beans, set aside.
Fry off bacon until fat renders. Add leek, then garlic. Once leek is soft and starting to colour, deglaze pan with balsamic and scrape into slow cooker. Add beans, bay leaves, carrot, celery and passata. Add stock til almost full. Set SC to auto, cover and leave overnight/all day. Add cabbage and herbs to taste 1hr before serving.
Right before serving, check for seasoning and use pink himalayan salt, fresh pepper and balsamic vinegar to get the flavour balance right. I can pretty much guarantee 1T of vinegar will be the minimum you need.
Ladle into prewarmed bowls and add a good handful of basil and parsley. Serve with plain warmed crusty bread if you wish.