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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup dried navy beans |
2 cups water |
8 slices bacon |
3/4 cup chopped onion |
1/4 cup chopped green onion |
1/2 cup chopped celery |
1 clove garlic, minced |
1 (28-ounce) can whole tomatoes, undrained |
1 (10 1/2-ounce) can beef broth, undiluted |
1/2 cup hot water |
1/3 cup tomato sauce |
1 tablespoon sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried basil leaves |
Directions:
1. Combine beans and water in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; cover and let stand 1 hour.
2. Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 2 tablespoons drippings in skillet.
3. Sauté onion, celery, and garlic in reserved drippings until tender. Stir sautéed vegetables, reserved bacon, and remaining ingredients into beans. Bring to a boil. Reduce heat; cover and simmer 4 1/8 hours or until beans are tender.
4. Spoon chowder into individual soup bowls; serve immediately.
5. Note: Bean and Bacon Chowder may be made a day ahead and reheated to serve.
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