Tepary Bean and Turkey Bacon Soup for a 2.5 Quart Crock Pot
photo by Chef Joey Z.
- Ready In:
- 6hrs 20mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1⁄2 lb dried tepary beans (soaked over-night)
- 1 small potato (small-diced)
- 1 carrot (diced)
- 1 onion (diced)
- 1 stalk celery (diced)
- 1 (14 ounce) can tomato sauce (use a small can)
- 2 tablespoons vegan margarine
- 3 slices turkey bacon (cubed)
- 1 small dried chili (optional)
- 1 bay leaf
- salt and pepper (to taste)
directions
- Saute the turkey bacon until it's soft but not crisp. Remove from pan and set aside.
- You will have very little grease from the bacon so add the vegan margarine to the fry pan and saute the carrot, onion and celery until tender crisp.
- Drain the Tepary Beans and rinse them well.
- Put the sautéed turkey bacon, vegetables, beans, pepper and bay leaf into your crock pot. Fill to within 2 inches of the top with water.
- I considered using soup broth but remembered that tomato will inhibit the beans cooking, so water is a better choice here.
- Remembering this will bubble up so you don't want to over fill the crock.
- It should take about 6-8 hours to cook the beans to the soft stage. If think you will need to cook the beans longer add your water at the beginning of the cooking cycle.
- After 6 or 7 hours check the beans for softness. If you are happy with them then add the tomato sauce and cook for 30 minutes more.
- Don't add the tomato sauce before hand as it will stop the beans from getting soft.
- Enjoy.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)