I soaked tiny navy beans overnight because I am making a Navy Bean soup with parsnips, carrots, minced garlic and a smidge of coconut oil, fresh rosemary and a skitch of ground cloves and cinnamon.
It's been slow cooking since early this morning and it smells so good.
For dessert, we've got some fresh fruit to snack on (Sierra figs, Italian prunes and currants) and some soft creamy smoked gouda to pair off with the fruit.
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