2487. NAVY BEAN SOUP with BACON

serves 12


1 pound dried navy beans, soaked overnight
1 ham bone
6 slices bacon, diced
12 cups chicken stock
1 bay leaf
1 tablespoon tamari soy sauce
1/2 teaspoon dried thyme
1/2 pound potatoes, cooked and cubed
1/4 cup milk
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1 tablespoon minced garlic
1/4 cup chopped parsley
1/2 teaspoon oregano

Drain beans, place in pot and add 12 cups of stock, bay leaf, tamari and thyme, along with the ham bone. Bring to a boil and simmer 30 – 40 minutes, till beans are tender.

Mix potatoes with 1/2 cup milk and set aside.

Cook bacon, remove and set aside, then saute vegetables, garlic and parsley in three tablespoons of drippings. If there are not enough drippings, add a bit of oil or butter. After they’ve softened, add to beans, and simmer, one hour or so.

Remove about one cup of beans, mash and return to the pot, along with the mashed potato mixture.

Remove bone and any chunks of meat, shred and return meat to the pot.

Cook about 10 more minutes to thicken.

Garnish with the bacon.


bacon recipe courtesy of: Frugal Hausfrau's Blog

2047. NAVY BEANS with BACON

yields ten servings


1 lb. navy beans
¼ lb. bacon, toasted and drained
1 diced onion
1 hambone, chopped in squares
¼ cup brown sugar
½ cup molasses or maple syrup
1 teaspoon mustard powder
¼ teaspoon ground black pepper
1- ⅓ oz. package beef consomme

Wash the beans and soak overnight. The following day, add the beef consomme and cook in a pressure cooker. When the pot starts to whistle, turn off and let cool. Save 1 cup of bean broth and drain rest.

Combine the drained beans, bacon and onion in a pot. In the cup of bean broth, mix the molasses (or syrup), brown sugar, mustard powder, salt and pepper.

Pour into a baking pan and bake at 300 degrees F for 2½ hours, stirring once in a while. If necessary, add a little more bean broth.

Serve with white rice and salad.


bacon recipe courtesy of: Leah Matalon, Hudson, Ohio, for TasteBook