Imprimer ma sélection
Preparation
Soak beans on countertop in a large bowl of room-temperature water for 8 hours. Drain and rinse.
Cut bacon slices into pieces, place in a small freezer bag and seal.
Place leek, onions, celery, and carrots in a freezer bag and seal.
In a large freezer bag, place soaked beans, garlic and lemon peel.
Season chicken strips with salt and pepper, then place in a freezer bag along with bay leaves and rosemary. Remove as much air as possible from bag and seal.
Place Parmesan in small bag and seal.
Place kale in a large freezer bag.
Add bag with Parmesan, then remove as much air as possible from large bag and seal.
Mark the recipe name and date on each bag with a permanent marker. Indicate “1/3” on the first bag containing the soaked beans and the two small bags with the bacon and veggies, “2/3” on the second bag containing the chicken, and “3/3” on the third bag containing the kale and the bag with the Parmesan. Place in freezer.
Thaw bag 2/3 (containing the chicken) in the refrigerator.
Cook the other ingredients right out of the freezer
Open bag with beans and remove smaller bags of bacon and vegetables.
Heat olive oil in a large pot and add bacon. Add vegetables and cook until soft. Add beans and herbs from bag 1/3.
Add stock and bring to a boil.
Add chicken strips along with bay leaves and rosemary, cover, and simmer for 2 hours.
Keep bag 3/3 in the fridge.
Remove rosemary springs, lemon peel and bay leaves. Season to taste.
Add kale and cook 5 minutes more.
Garnish with Parmesan.