Bean with Bacon Soup (Pioneer Woman) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock or broth
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped OR 1 can diced tomatoes (about 15 oz size)
|
|
Directions: |
Directions:1. Soak the beans in cold water (cover them by at least 2 inches) overnight or up to 24 hours.
2. Drain and rinse beans. Add them to pot with the chicken stock or broth. Bring to a boil and reduce to simmer.
3. When beans are cooking, cook bacon in a 12-inch skillet over medium heat. When bacon is just crisp, remove from pan and drain on paper towel-lined plate. When drained, add 2/3 of the bacon to the pot of beans. Save the rest for garnish.
4. Drain most of the bacon grease from the pan, but don't wipe the pan. Add the carrots, celery, and onion to the skillet. Season with some salt and pepper and cook for 3-4 minutes until veggies just begin to soften. Add garlic and tomato paste. Cook for another 1-2 minutes.
5. Add these vegetables to the pot of beans. Add the bay leaves. Simmer on low or medium-low for about another 1 1/2 hours, until the beans are tender. If the broth level starts to look low, add another cup of broth. Add tomatoes now if using canned tomatoes.
6. When beans are tender, season to taste with salt and pepper. Stir in tomatoes if using fresh tomatoes. Garnish with reserved bacon and chopped fresh parsley. |
|
|
This recipe for Bean with Bacon Soup (Pioneer Woman) is from