White Beans and Pasta with Beurre Blanc

Directions: 1. Add beans and stock to a large pot and bring to a boil. Turn down the heat and simmer for 20 minutes. 2. While beans cook, combine the wine, vinegar, onion and 2 T of the butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Stir in remaining 1 T cold butter in bits. Turn off heat and set aside. 3. Stir pasta into the beans and cook, stirring occasionally, checking until the pasta is cooked through, about 10 more minutes. No need to drain. Stir in the beurre blanc, season generously with salt and pepper. Cover, remove from heat and rest for 5 - 10 minutes. Top with grated cheese at the table. Substitute for white wine: white vinegar with a pinch of sugar and salt stirred in. Substitutes for white wine vinegar: red wine vinegar or apple cider vinegar. Champagne vinegar will be too mild.