Monday, April 29, 2013


yields six servings 

1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon 
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces 
1 rib celery, chopped 
1 cup chopped onion 
1 small turnip, cut into 1-inch pieces 
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth 
1 cup milk

Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.

bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183

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