Ingredients
- 1 lb white beans
- 4 c chicken broth
- 1 lb bacon
- 1 onion, diced
- 2 whole carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 T tomato paste
- 2 bay leaves
Directions
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Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.
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Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.
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While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
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Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes.
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Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.