- ½ pound dried Jacob’s Cattle or other local beans
- 8 cloves garlic
- ½ teaspoon salt
- 1 tablespoon olive oil, plus another 2 tablespoons to finish
- a few sprigs winter savory
Cover the beans with at least three inches of cold water and soak overnight.
If using a pressure cooker, strain the beans out of the soaking liquid, saving the liquid. Put the beans and 2½ cups of the liquid and the rest of the ingredients in the pressure cooker and cook, using the manufacturers guidelines, for 15 minutes allowing the pressure to abate naturally after.
Or just put the soaked beans and their liquid into a deep pot and simmer until tender, usually a couple hours.
Process or blend beans, using only as much of the broth as is necessary to achieve a nice thick purée, and set aside.
While the roast is resting, reheat the bean purée, stirring in the additional olive oil. Taste for salt and pepper and slide some under the venison at serving time.