Subject: Navy Bean and Bacon Soup
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 29 2001 - 02:23:05 EDT
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F O O D F U N N Y
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I must have received a thousand copies of this food funny, but reader
"MagicianNKitchen" was the first to send it in.
A dietitian was once addressing a large audience in Chicago. "The
material we put into our stomachs is enough to have killed most of
us sitting here years ago. Red meat is awful. Soft drinks erode your
stomach lining. Chinese food is loaded with MSG. Vegetables can
be disastrous, and none of us realizes the long-term harm caused
by the germs in our drinking water. But there is one thing that is the
most dangerous of all and we all have, or will, eat it. Can anyone here
tell me what food it is that causes the most grief and suffering for
years after eating it?" A 75-year-old man in the front row stood up
and said, "Wedding cake."
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T O D A Y ' S R E C I P E
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As I said in yesterday's ezine, "The Good Housekeeping Illustrated
Cookbook" is not only an ideal cookbook for beginning cooks, but with
over 1,400 recipes, even experienced cooks will find much that is new
and interesting here. In addition to hundreds of innovative and original
recipes, it also contains tried and true classics from all over the
world.
Today's recipe is an easy version of a classic American soup.
All recipes this week are adapted from "The Good Housekeeping
Illustrated
Cookbook" by Good Housekeeping (Editor), Hearst Books, 1999, available
from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/068808074X/worldwiderecipes
and in paperback at
http://www.amazon.com/exec/obidos/ASIN/0688170218/worldwiderecipes
Navy Bean and Bacon Soup
1 lb (450 g) dried navy beans
8 cups (2 L) water
1 lb (450 g) bacon, diced
2 large onions, diced
3 stals celery, diced
8 cups (2 L) chicken, beef, or vegetable stock
1 bay (laurel) leaf
A pinch ground cloves
Salt and freshly ground pepper to taste
1 can (16 oz, 454 g) chopped tomatoes with their juice
Combine the 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. Serves 6 to 8.
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