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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Good old fashion taste of Bean and Bacon Soup. Ingredients:
2 cups dried great northern beans |
1 minced garlic clove |
1/2 cup diced onion |
1 cup diced celery |
1 cup diced carrots |
4 slices bacon |
2 tablespoons olive oil |
1/2 teaspoon dried thyme leaves |
1 8-oz can tomato sauce |
1 teaspoon salt |
1/2 teaspoon fine ground black pepper |
1 tablespoon red wine vinegar |
Directions:
1. General Instructions for dried legumes:
2. Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
3. The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
4. The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
5. Use the hydrated legumes in the recipe as directed.
6. Preparation of the soup:
7. Cook the beans for 1 hour and 15 minutes.
8. Chop the onion and celery and carrots. Mince the garlic. Dice the four slices of bacon.
9. Sauté the onion, garlic, celery, carrots and bacon in the olive oil for about 10 minutes. Add to this mixture to the beans along with the thyme and tomato sauce.
10. Simmer uncovered for another hour until the beans are tender. Add water as necessary to maintain a thick broth. When the beans are soft, slightly mash the beans leaving some beans whole. Add the salt*, pepper and wine vinegar; stirring well to mix, before serving.
11. *Note: The salt is always added to the beans after the skins on the beans are cooked and soft. This prevents the beans being tough
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