White Bean Soup Shooters With Bacon Recipes

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.

WHITE BEAN AND BACON SOUP WITH ESCAROLE

Steps:

• Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
• Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
• Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.
• Stir in escarole. Cook 2 minutes. Season with salt and pepper.

WHITE BEAN SOUP SHOOTERS WITH BACON

Steps:

• 1. Fry bacon in a medium saucepan over medium heat until partly done, 3 minutes. Add the olive oil, butter and shallots and sauté until soft, 6 minutes. Add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.
• 2. Transfer the mixture to a blender or food processor in three batches and puree until smooth. Careful this is hot-may explode when whipped!. Return the pureed soup to the pan and add the cream, cayenne and salt to taste. Keep warm.
• 3. Smear the toasted bread generously with goat cheese and cut into 3/4 inch croûtons. To serve: ladle the soup into shot glasses, top with goat cheese croûtons and sprinkle with black pepper.

SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER

Steps:

• Place beans in a large bowl with the water, cover, and soak overnight.
• In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
• In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
• Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
• Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.