Heirloom Red Bean, Black Pig Bacon and Garden Herbs
6
Saturday, 12-11-10
Heirloom Red Bean, Black Pig Bacon and Garden Herbs
- 1 lb Rancho Gordo Heirloom Red Beans, rinsed and drained
- 12 ounces Black Pig Bacon, cut into thin strips
- 4 cloves garlic, minced
- 1 cup red onion, grated
- 1 cup carrots, grated
- 1 cup celery, chopped fine
- 1 tsp dried thyme
- 1 tsp fresh ground black pepper
- 1 tsp seat salt
- 1/2 tsps chili flakes
- 8 cups chicken stock or vegetarian stock
1. In a heavy bottom soup pot over medium flame, saute bacon until crispy, keeping bacon fat in the pan, add garlic, onions, carrots and celery and saute for 5 minutes.
2. Add in thyme, salt, pepper and chili flakes and stir together. Add in beans, bring to a simmer, reduce flame to low and simmer for 90 minutes or until beans are tender.
Taste, adjust seasoning.
Source: Sheana Davis, The Epicurean Connection
