Navy Bean and Bacon Soup
photo by Tinkerbell
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 lb navy beans
- 1 lb bacon
- 1 large yellow onion
- 1 head garlic
- 1 teaspoon peppercorn
- 2 bay leaves
- 2 teaspoons kosher salt, approximately
directions
- Pick over the beans and soak them in water for at least eight hours.
- Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
- Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
- Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
- Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
- Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.
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Reviews
-
Okay, so I got distracted while making this very, very simple soup, and I burned the garlic. I know... you warned us not to do that! :) Well, regardless of the extra flavor and color, this soup was loved by all. I used bacon last night, but I'll keep this recipe handy for when I need to use up leftover ham. I simmered it on the stove, but otherwise followed the directions. Thanks for sharing, Desert Baker! Made and enjoyed for Spring 2011 Pick A Chef.
RECIPE SUBMITTED BY
I'm a retired NASA aerospace research engineer. I enjoy baking, reading, and knitting. I've been cooking since about 1957 and I collect cookbooks.