Smokey Bacon Beans recipe from Saucisson
- ½ lb. rind on smoked bacon, small diced
- 1 white onion, small diced
- 3 ribs of celery, small diced
- 2 medium-sized carrots, peeled and small diced
- 3 cups of cooked navy beans
- 3 Tbsp. garlic, minced
- 3 sprigs of fresh thyme, picked and roughly chopped
- 1 qt. of rich reduced pork stock
- 1 tbsp. pork lard or olive oil
- Kosher salt & black pepper to taste
Instructions
- In a medium-sized pot or rondeau heat pork lard or olive oil
- Add white onion with a healthy pinch of salt
- Allow to begin to sweat
- Add bacon
- Cook over medium heat for 5-9 minutes until bacon has rendered and has begun to crisp
- Add celery and carrots, continue to cook over medium heat for 7-11 minutes until carrots and celery are tender
- Add garlic and sweat for 4 minutes more
- Add navy beans, pork stock & fresh thyme
- Reduce pork stock by about half or until you have the desired thickness, the mixture, should be the consistency of chili and coat a spoon well
- Taste and re-season with salt and black pepper.
- Serve or cool and reserve for reheating and serving later
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