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miércoles, 4 de enero de 2012

Navy Bean and Bacon Soup (serves 6 - 8)

1 lb (450 gr) dried navy beans
8 cups (2 lt) water
1 lb (450 gr) bacon, diced
2 large onions, diced
3 ribs celery, diced
8 cups (2 lt) chicken, beef or vegetable stock
1 bay leaf
A pinch ground cloves
salt and pepper to rtaste
1 can (16 oz / 454 gr) chopped tomatoes with their juice

Combine de beans and water in a large pot and bring to a boil over high heat.  Boil for 10 minutes, cover the pot, remove from the heat, and allow to sit for 1 hour.  Meanwhile, cook the bacon in a large skillet until golden brown.  Remove all but about 1/4 cup (60 ml) of the fat and add the onions and celery.  Saute for about 10 minutes, stirring frequently.  Drain the beans and combine with the stock in a large pot.  Add the bacon mixture, bay leaf, cloves, salt and pepper and bring to a boil.  Reduce the heat and simmer covered for 90 minutes, until the beans are tender.  Stir in the tomatoes with their juice and simmer an additional 30 minutes.

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