Navy Bean and Bacon Soup

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                            FOOD FUNNY
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Here's a time-saving tip from David Schronce:

To save hours off the drudgery of cleaning the oven, just unscrew the light bulb.

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                            TODAY'S RECIPE
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Today's recipe is an easy version of a classic American soup.

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 ribs 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.
Received on Tue Jun 22 08:34:45 2010