These were made from dry great northern beans using the old standby method for when you want beans for dinner today but forgot to put them in to soak yesterday: Cover with water in a pot, bring them to a boil, and then turn off the heat and let them sit covered for an hour or two.
From there, I drained the soaking water and added chicken broth, a huge chopped sweet onion, some cured pork hocks, and a few bay leaves. As a change of pace I also added ground cumin, coriander, ginger, and oregano. These were mentioned in a different recipe for beans but they didn’t sound like they would hurt my batch and I think they worked out well.
Just another perfect sous vide ribeye with a baked potato. Ho hum.What made the dinner interesting was the side of sprouts that had been steamed tender and then marinated in Italian dressing in the fridge for a couple of hours. This dressing was made with one of those packets that you add to your own vinegar and oil but bottled is fine. We ate them cold, as a side salad, but I think they would be fine hot.