1 pound Great Northern White Beans
4 cups chicken stock
1 pound BGQM Center Cut Bacon, Cut Into 1 Inch Pieces
1 whole onion, diced
2 large carrots, peeled and diced
2 stalks celery, diced
Salt and pepper
4 cloves garlic, minced
2 Tablespoons tomato paste
2 whole bay leaves
Parsley to garnish
- Rinse beans, put them in a bowl and cover with two inches of water. Soak overnight.
- 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.
- While the beans are cooking, cook the bacon in a large skillet over medium heat until crispy. Place on a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.
- Drain the bacon grease from the pan and add the onions, carrots, and celery. Season with salt and pepper and cook for about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and stir. Cover and cook on low until the beans are tender, about 1 1/2 hours. Add a cup or so of broth if the liquid level gets too low.
When ready to serve, add bacon and parsley garnish to each bowl. Pairs great with cornbread!
— Tammy M