Nancy’s Bean & Bacon Soup (Quick Soak Method) |
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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 8 |
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Back when I was in college as a single re-entry student I still had my hungry teen-aged son at home & I was on such a tight budget I couldn't afford canned food. I made every imaginable type of dried beans I could think up but he told me this Bean & Bacon Soup was better than Campbells - I took it as a great compliment. I now make this recipe for my husband & he loves it as much as my son did. Ingredients:
1/2 lb bacon |
1 lb dried navy beans |
1 cup diced carrot |
2 diced fresh garlic cloves |
salt & pepper |
Directions:
1. Cut up or chop uncooked bacon into a crock pot set on high and then cover. I use kitchen scissors to cut the bacon in pieces. Stir occasionally while you're soaking beans.
2. Rinse your beans well, picking through & discarding any bad ones, then put them in a large pot.
3. Cover beans with water up to about 2 inches above beans. Heat to a rolling boil, turn heat off, cover pot & let beans sit for one hour.
4. Rinse soaked beans, then pour into crock pot with fresh water up to about 2 inches above beans.
5. Add diced garlic, salt & pepper & diced carrots.
6. Cook on low heat until beans are nice and soft (about 6 -8 hours depending on your crock pot).
7. Adjust salt & pepper if needed.
8. Remove approximately 1cup of the cooked beans from crock pot & mash them with a potato masher or run through a blender until smooth.
9. Add mashed beans back into crock pot, stir in & serve.
10. Serve with a green salad & plenty of fresh bread & butter. I pop some bread in the bread machine while the beans are crocking . Mmmmmmm good! This freezes well for those times when you're too busy to cook.
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