Click on a category to see more recipes in this category
Ingredients
4 Bacon strips
1 Large carrot, chopped
2 Celery stalks, chopped
1 Medium onion, chopped
4 Garlic cloves, chopped
2 (15 1/2 oz) Cans great Northern beans, drained
1Quart chicken broth
2 Tablespoons fresh parsley, chopped
1 1/4 Teaspoons kosher salt
1/2 Teaspoon freshly ground black pepper
Instructions
In a large Dutch oven or saucepan, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside. Over medium heat, add the carrot to the pan drippings in the Dutch oven and saut� for 5 minutes. Add the celery, onion, and garlic, stirring well and cooking for 3 minutes more. Add the beans and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher or large slotted spoon, partially mash the bean mixture until it thickens slightly. Stir in the parsley, salt, pepper, and bacon. Serve hot.