Steak and Bean Soup with Ramps

A good way to use leftover steak. You could also make it with just the beans and ramps for a simpler version. I used dried Marfax beans grown by Crabapple Farm. The cooked remarkably quickly and are one of the creamiest textured beans I've ever had. Delicious. If you don't have heirloom beans handy, I suggest navy beans here.

1 cup dried beans, preferably local
6 cups beef stock
2 garlic cloves
Up to 1 lb leftover steak, sliced very thin then chopped up
1 bunch ramps (about 3 ounces), sliced thin from bulb to leaf
1 Tbsp butter
Salt and pepper to taste

Cook the beans with the beef stock and garlic cloves. I did them in the slow cooker (which only took about 3 hours for the Marfax beans). You could also do this in the pressure cooker or stovetop. When they are done, remove the garlic cloves.

Melt the butter in a medium skillet. Quickly saute the sliced ramp bulbs and stems, then add the steak and saute just enough to warm it. Add the sliced ramp leaves and saute just long enough to wilt them.

Add the beef and ramp mixture to the beans and stock. Add salt and pepper to taste. Serve hot.

Serves 4-6.