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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I remember when this recipe first appeared in Goumet magazine, it was contributed by a man who didn't want his mother's wonderful recipe to be forgotten. It may not look like much, but if you like beans... this is the recipe for you. Ingredients:
1 lb dried navy or great northern beans, picked over |
1 lb sliced bacon |
1 large onion, chopped |
3 garlic cloves, minced |
4 to 5 cups water (i add some chicken broth in place of some of the water) |
1 (6-oz) can tomato paste |
1 lb portuguese chouri‧o or spanish chorizo (cured spicy pork sausage), cut into 1/4-inch-thick slices |
1/2 teaspoon dried hot red pepper flakes, or to taste |
1 tablespoon paprika |
Directions:
1. Soak beans in cold water to cover by 2 inches 8 hours.
2. Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
3. Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.
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