Saute the bacon over medium low heat in a large, heavy-bottomed pot.You can also use canned beans instead of dried and simmer for just 30 minutes to let the flavors meld.Turn off the heat and let them soak for one hour, then proceed with the recipe. If you forgot to soak your beans overnight, use the quick soak method: Cover beans with water and bring up to a boil.Swap out the water for stock, add a bouillon cube or different herbs and spices to add even more flavor to the broth. ![]() Add a handful of chopped kale or baby spinach leaves to add a few more greens.This soup is meant to be simple - it has plenty of flavor as written but you can gussy it up however you want:.Remove the parmesan cheese rind if using and serve with a drizzle of olive oil crusty bread. Use the back of a spoon to smash a few beans against the side of the pot to thicken it slightly. Taste for seasoning and adjust as needed.Cover and simmer for about 1 ½ hours or until the beans are tender (time will depend on your beans). ![]() Taste the broth and then season liberally with salt and pepper – since we’re using water, it will take quite a bit of salt to make it taste flavorful.Add the beans, water, and parmesan cheese rind (if using). Add the garlic, if using, and saute for about 2 minutes more.After about 10 minutes, the vegetables should be translucent. Saute the onion, carrot, and celery with the remaining bacon (there should still be a thin coating of fat).Drain out as much fat as possible and reserve it for another use if desired. After about 15-20 minutes, the bacon will be crisp and there will be quite a bit of fat in the pan. Cook the bacon slowly, stirring occasionally, over relatively low heat so that it renders out most of it’s fat. You can use a turkey or beef bacon if avoiding pork, or you can even substitute a smoked turkey leg or ham hock instead. Bacon - You really can't skip the bacon here because it provides most of the flavor.Rancho Gordo beans are a little more expensive, but totally worth it. I used cannellini beans but you can also use great northern beans, cranberry beans, pinto beans, chick peas or really any other dried bean you have in your pantry. Beans - I use dried beans in this recipe since they're super inexpensive.Can be dressed up with added vegetables and flavorings.Gets lots of flavor from smoky, salty bacon.It's loaded with creamy white beans, hearty vegetables and salty, smoky bacon for a soup that's warm, satisfying and so comforting on a chilly day! Why this recipe works ![]() This easy bean soup is so simple it only requires 5 basic pantry ingredients to make.
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