Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: cover beans with cold water and soak overnight; drain well. melt butter with oil in large saucepan over medium-low heat. add leeks and garlic and cook until tender, stirring occasionally, about 15 minutes. stir in beans, carrots and celery; add water and bring to a boil. reduce heat, cover partially and simmer until beans are tender, about 1 1/4 hours. puree bean mixture in blender or processor, in batches if necessary, until very smooth. press through sieve into tureen. stir in stock, cream, vinegar, marjarom and nutmeg. season well with salt and pepper. refrigerate until well chilled. top with chives and parsley and serve.

Target recipe: cover beans with water in large pot or soup kettle and soak overnight. rinse beans well and return to pot with ham bone and 3 quarts of water. simmer, uncovered, for 2 hours. add parsley, onions, garlic, celery and tops, salt and pepper. simmer, uncovered, for 1 hour or until vegetables are tender. remove ham bone, dice the meat, and add meat to soup. serve hot.