Recipe by slb2008
I've been making this soup for a couple of years, loosely based on my mom's navy beans with pork hocks. I have tried it with cannellini beans, but prefer the taste and texture of the great northerns. The soup freezes really well and heats perfectly in the microwave. Cooking time does not include quick soaking the beans. I hope you enjoy it! :)
- 1 lb great northern bean, dry
- 4 cups cold water
- 2 tablespoons olive oil
- 1 cup bacon, diced (smoked bacon ends)
- 2 celery ribs, sliced
- 2 carrots, peeled and diced
- 1 medium onion, diced
- 2 -3 garlic cloves, sliced
- 1⁄3 cup white wine
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon cracked black pepper
- 1⁄4 teaspoon red chili pepper flakes (optional)
- 1 teaspoon ground sage
- 1 tablespoon herbs (McCormick's Seasoned Herb Medley, or similar)
- 4 cups chicken stock
- 5 -6 cups water
- 2 tablespoons flat leaf parsley, finely chopped
Directions See How It's Made
- Quick soak dried beans by placing them in a dutch oven covered with 4 cups (at least 2 inches) of cold water -- bring to a boil for 2 minutes, then remove from heat, cover and let sit for about 1 hour. While waiting prepare vegetables and bacon. Drain beans in a colander.
- Using the same pot, saute bacon in olive oil at medium high heat until lightly carmelized. Add celery, carrots, onion and garlic and cook for about 5 minutes. Add wine and reduce until wine is practically gone, then stir in salt, peppercorns, pepper, chili, sage, herbs, stock, water and beans.
- Bring to a gentle boil then reduce heat to light simmer, cover and cook for about 2 hours.
- Check that beans are completely soft, then slurry with a wand mixer for 30 seconds, leaving about half of the beans in tact.
- Stir in the parsley, remove from heat and let stand, covered until cooled.