Bean with Bacon

Recipe View 1 hrs 2 mins Rinse the navy beans and place them in a large pot. Cover with 9 cups of water. Bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. This quick-soak method helps to reduce cooking time. (1 hour 2 minutes)

Recipe View 0 mins Drain the soaked beans and set aside.

Recipe View 15 mins In the same pot, cook the bacon over medium heat until crispy or to your desired level of doneness. Remove the bacon from the pot, leaving about 1/4 cup of bacon grease in the pot. Set the bacon aside to cool slightly, then coarsely chop it. (15 minutes)

Recipe View 7 mins Add the chopped onions and celery to the pot with the bacon grease. Sauté over medium heat until softened and translucent, about 5-7 minutes. (7 minutes)

Recipe View 2 hrs Add the chicken bouillon powder (or cubes), 4 cups of water, the drained beans, bay leaf, salt, pepper, and cloves to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally to prevent sticking. (2 hours)

Recipe View 15 mins Stir in the diced tomatoes with their juice and simmer for another 15 minutes to allow the flavors to meld. (15 minutes)

Recipe View 0 mins Remove the bay leaf before serving. Stir in most of the chopped bacon (reserve some for garnish).

Recipe View 0 mins Ladle the soup into bowls and garnish with the remaining chopped bacon and a sprinkle of fresh parsley, if desired. Serve hot.