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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Ingredients:
1 lb dry navy beans, sorted and rinsed |
6 cups water |
2 cloves garlic, crushed |
2 teaspoons salt |
1/4 teaspoon ground black pepper |
1 bay leaf |
4 slices bacon |
2 onions, chopped |
1 green bell pepper, seeded and chopped |
2 carrots, peeled and chopped |
1 (8 ounce) can tomato sauce |
1 teaspoon crushed dried parsley |
Directions:
1. Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2. Add water, garlic, salt, pepper and bay leaf.
3. Cover and simmer for 11/2 hours.
4. Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel.
5. Set aside.
6. Add onions and bell pepper to pan drippings; sauté until tender.
7. Add to beans along with carrots.
8. Cover and simmer for 1 hour.
9. Add tomato sauce and parsley.
10. Cover and simmer an additional 30 minutes.
11. Remove the bay leaf before serving with reserved bacon crumbled on top.
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