Tonight the chef made a wonderful dinner of roast chicken, green beans, home fried potatoes and salad with maple sour cream dressing. There might have been dessert, but I can’t remember, or at least I won’t admit anything.
Here’s another recipe from my collection, and it looks perfect for a fall meal. The chef bought bacon at the farmers’ market last week, so maybe he could use a bit for this soup. The recipe is from Real Simple magazine, and was in the February 2005 issue. It calls for Northern beans, but I’m sure we could substitute another kind.
Bean and Bacon Soup
- 4 strips bacon
- 1 large carrot, chopped (about 3/4 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 4 cloves garlic, chopped
- 2 15½-ounce cans great Northern beans, drained
- 2 tbsp chopped fresh parsley
- 1¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- In a large Dutch oven or saucepan, fry the bacon until crisp.
- Remove and drain on paper towels. Let cool, chop and set aside.
- Over medium heat, add the carrot to the pan drippings in the Dutch oven and sauté for 5 minutes.
- Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more.
- Add the beans and 2 cups water.
- Bring to a boil, cover, and reduce heat to low
- Let simmer for 10 minutes.
- Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly.
- Stir in parsley, salt, pepper and bacon. Serve hot.
Makes 4-6 servings. Total time: 25 minutes.