Not until suppertime tonight. The beans (white navy beans) have been soaking since last night, but the stock is simmering away merrily.
Beef bones (feather bones from a Christmas prime rib a couple years back, defrosted and well-browned with salt and fresh-ground pepper)
Medium (baseball-sized) onion, cut into 8 pieces
Two ribs of celery
Sprigs of rosemary, thyme and oregano (I grow my own)
Two cups of white wine
Six cups of water.
The veggies and herbs were sauteed in a tablespoon of olive oil before adding the browned meat and the liquids. I brought it to a boil about 8 AM and now it's simmering. At least two-three cups of it will be used as cooking liquid for the bean-and-ham soup for tonight.