Chicken, Bacon and White Bean Soup Portuguese Style

LifeIsGood's Note:

One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 1 lb dried white bean , rinsed and picked over (such as cannellini or great Northern)
• ½ lb bacon , cut into 1/2 inch wide pieces
• 2 cups yellow onions , chopped
• ½ cup celery , chopped
• 2 tablespoons shallots , minced
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 2 quarts chicken stock
• ¾ lb cooked chicken , diced
• 1 cup freshly grated pecorino romano cheese

Directions:

1. Put the beans into a large pot.
2. Add water to cover by 2 inches and soak for at least 8 hours or overnight.
3. Then drain.
4. Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
5. Use a slotted spoon to lift onto paper towels to drain.
6. Pour off all but 2 tablespoons of the bacon fat from the pot.
7. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
8. Add the shallots, garlic, bay leaves, salt and cayenne.
9. Cook, stirring occasionally, until the shallots soften, about 1 minute.
10. Add the beans to the pot with the stock, and bring to a boil.
11. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
12. Stir in the chicken and the reserved bacon and heat through.
13. Remove and discard bay leaves.
14. Ladle into warm bowls and sprinkle with the grated cheese.

Reviews

[daisygrl64]

Absolutely delicious! I added 3 small potatoes diced very small and some sort of very small pasta, just to make it a little more hearty. I will defiantly make this again. Made for NZ/AUS Recipe Swap #34

[Chef Romano-Clarke]

Made this tonight to take to work throughout the week. I know the bacon won't stay crispy but I am okay with that since it is just me. Husband taste tested and said bason added a lot and the soup was delicious. Here are the changes I made (not many). Adding more as a personal note for next time I make (and I will make it again!).
I roasted 2 bone in breasts for about 45 minutes at 375, sprinkling with poultry seasoning and salt. Used all the meat (a little more than 3 c.). I upped cayeene to a heaping 1/2 tsp. Cooked veggies etc in broth for a while as I did other things around the kitchen, then added chicken and 2 cans beans (1 great northern and 1 navy) to simmer for about 15 minutes. Added bacon last. Yum. Thanks for posting!

[morgainegeiser]

I was a little intiminded by all the ingredients and directions listed. But it is quite an easy soup to make and the flavor is bold and flavorful. Be prepared it makes a huge amount of soup!