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Caker
5
Jun 1, 2018
Bean & Bacon Soup Ingredients 1 (16 oz) package dried Great Northern beans 1 (14 oz) can clear chicken broth 2 1/4 cups water 1 pound hickory smoked bacon 2 stalks celery, chopped 2 onions, chopped (2 small or 1 large) 1 (8 oz) can tomato sauce 1 (14 oz) can diced tomatoes 1 cup carrots, finely chopped 2 Tbls Molasses 1 bay leaf 1/2 tsp salt 1/4 tsp ground black pepper 1/8 tsp ground cloves Instructions – Serves 8 For a vegetarian version omit bacon and substitute chicken broth with vegetable broth. Navy beans can be used but make take a longer to reach desired tenderness. 1. FOR THE BEANS: Prepare the beans as per the directions on the package, overnight soak works better but quick soak will work fine. If you are comfortable pressure cooked, beans can be cooked quickly & with good results. Avoid canned beans as they are generally mushy and lack flavor. 2. Cook the bacon crisp in a frying pan. Put the bacon on a plate with a towel and chill in the refrigerator. Drain bacon grease from pan and reserve 1/4 cup grease. Brown onions and celery in bacon pan. Add browned onions, celery and bacon grease to slow cooker or pot. De-glaze (remove brown bits) frying pan with the chicken stock and add to pot. 3. Chop chilled bacon into 1/4" bits and add to pot. 4. Add remainder of ingredients to pot; beans, water, diced tomatoes, tomato sauce, carrots, molasses, bay leaf, cloves, salt & pepper. 5. Cook on low heat until beans are desired tenderness, slowly letting the flavors to develop. Remember slow and low is the way to go. Slow cooker: low 4 about hours; high 2 about hours. Stove top: Low simmer for about 2-3 hours, until beans are at desired tenderness.
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