Best Navy Beans And Bacon Chowder Recipes

SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER

Slow Cooker Northern White Bean Bacon Chowder image

This very savory chowder derives it's flavors from a variety of vegetables, Northern white beans, bacon and seasonings all pureed together in a chicken broth base. Best served with herb toast. I use reduced sodium chicken broth.

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Chowders

Time 10h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
⅛ teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk

Steps:

Place beans in a large bowl with the water, cover, and soak overnight.
In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 8.9 g, Protein 17.2 g, SaturatedFat 5.2 g, Sodium 365 mg, Sugar 4.2 g

BEAN WITH BACON

Bean with Bacon image

A great winter soup.

Provided by Karena

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 2h35m

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) package dried navy beans
9 cups water
1 pound bacon
2 onions, chopped
2 stalks celery, chopped
4 teaspoons chicken bouillon
1 bay leaf
⅓ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 (16 ounce) can diced tomatoes
4 cups water

Steps:

Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice. Serve.

Nutrition Facts : Calories 630.7 calories, Carbohydrate 52.2 g, Cholesterol 51.5 mg, Fat 35.3 g, Fiber 19.6 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 987.1 mg, Sugar 6.5 g

BACON, POTATO AND BEAN CHOWDER

Bacon, Potato and Bean Chowder image

Make and share this Bacon, Potato and Bean Chowder recipe from Food.com.

Provided by katew

Categories Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon oil
4 slices bacon, chopped
1 onion, finely chopped
1 teaspoon garlic, freshly minced
500 g potatoes, peeled and diced
1 (430 g) can 3 bean mix, drained
3 cups chicken stock
1/2 cup cream
salt and pepper

Steps:

Heat oil in large pot.
Cook bacon, onion and garlic for 3 minutes.
Add potatoes, cook further 5 minutes.
Stir in can of three bean mix and stock.
Bring to the boil, reduce heat and simmer till potatoes are tender.
Season and stir in cream.

NAVY BEAN AND BACON SOUP

Navy Bean and Bacon Soup image

A rich, creamy soup that's very easy to make. I came up with this recipe when faced with a bowl of soaked navy beans and the requirement to do something with them, using what I had on hand. This is a very flexible recipe, as you can use any small bean and substitute ham for the bacon. The bacon should be the premium smoked, thick-sliced bacon that's usually sold in bulk. Try to get the leanest they have. If you can't find this, Oscar Mayer has a thick-sliced premium bacon that comes in 12-oz packages. Use one package. If you use ham, get one of the no-water-added hams from the deli section, like Black Forest or brown sugar cured, and use about a third of a pound, chopped coarsely. Using ham will reduce the richness, of course, which may not be all bad. This soup is very good right out of the pan, but it's even better the next day.

Provided by Desert Baker

Categories Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb navy beans
1 lb bacon
1 large yellow onion
1 head garlic
1 teaspoon peppercorn
2 bay leaves
2 teaspoons kosher salt, approximately

Steps:

Pick over the beans and soak them in water for at least eight hours.
Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.