White Bean Ragout

INGREDIENTS:
1 cup white or other beans
1 onion, chopped fine
2 carrots, chopped fine
2 ribs of celery, chopped fine
5-6 sprig of thyme, chopped fine
1 bay leave
1 Tsp. Flour
¾ cup white wine
1-½ cup duck stock
2 Tbsp. Butter
Salt and pepper

Soak beans over night and cook in water until soft. Set aside
in a sauté pan. Sauté onion until translucent. Add celery and
carrot, sauté 2 more minutes. Add flour sauté 1 minute longer.
Add wine, reduce in ½. Add stock and bay leave. Bring to a
simmer, add beans and cook for 5-10 minutes before serving.
Off the heat, stir in butter and serve with Duck Confit.