Post by carnation037 on Nov 11, 2002 23:04:53 GMT -6
Navy Bean + Bacon Soup
1 lb. dried navy beans
8 c. water
1 lb. bacon, diced
2 large onions, diced
3 stalks celery, diced
8 c. chicken, beef, or vegetable stock
1 bay leaf
pinch ground cloves
salt and ground pepper to taste
1 16 oz. can chopped tomatoes with their juice
Combine the beans and water in a large pot and bring to a boil over high heat. Boil for 10 minutes. Cover the pot, remove from the heat, and allow to sit for 1 hour.
Meanwhile, cook the bacon in a large skillet until golden brown. Remove all but about 1/4 c. of the fat and add the onions and celery. Saute for about 10 minutes, stirring frequently.
Drain the beans and combine with the stock in a large pot.
Add the bacon mixture, bay leaf, cloves, salt, and pepper and bring to a boil.
Reduce the heat and simmer covered for 90 minutes, until the beans are tender.
Stir in the tomatoes with their juice and simmer an additional 30 minutes.
Serves 6 to 8.
1 lb. dried navy beans
8 c. water
1 lb. bacon, diced
2 large onions, diced
3 stalks celery, diced
8 c. chicken, beef, or vegetable stock
1 bay leaf
pinch ground cloves
salt and ground pepper to taste
1 16 oz. can chopped tomatoes with their juice
Combine the beans and water in a large pot and bring to a boil over high heat. Boil for 10 minutes. Cover the pot, remove from the heat, and allow to sit for 1 hour.
Meanwhile, cook the bacon in a large skillet until golden brown. Remove all but about 1/4 c. of the fat and add the onions and celery. Saute for about 10 minutes, stirring frequently.
Drain the beans and combine with the stock in a large pot.
Add the bacon mixture, bay leaf, cloves, salt, and pepper and bring to a boil.
Reduce the heat and simmer covered for 90 minutes, until the beans are tender.
Stir in the tomatoes with their juice and simmer an additional 30 minutes.
Serves 6 to 8.