Bean with bacon soup is great for a cold rainy day. It is comforting and guaranteed to warm your belly. The ingredients are few and the process is simple. Today we are using peruano beans. The peruano bean is a pale yellow bean whose origin is Mexico. When fully cooked it is sweet and creamy and holds it shape well. Bacon is the co-star of this hearty broth. We are using some wonderful smoky bacon from Swingles Meats from Placerville California. Onions, garlic, chicken broth and a splash of Spanish Sherry Vinegar will round out this pot of bean love.
Bean with Bacon Soup
- 4 cloves garlic finely chopped
- 1 onion finely chopped
- 6 slices of bacon chopped
- 1 pound of peruano beans rinsed and checked for debris
- 1 quart of chicken broth
- 3 tablespoons of Sherry Vinegar
- salt & pepper to taste
All measurements are approximations and white or navy beans may be substituted. Sauté bacon for several minutes, then add onion and garlic. Season the onion & bacon mixture with salt and pepper and cook for 5 minutes. Add broth and dried beans and bring to simmer. Simmer for two hours or until beans are very soft. Use a potato masher and give broth a couple of smashes to thicken soup. Leave a proportion of whole beans for texture. Add sherry vinegar and simmer for 10 more minutes. You may thin the soup with water to desired consistency.
This soup is a winner. The smells of bacon & onion/garlic cooking will start the anticipation glands working and patience will need to be practriced. The sherry vinegar gives the soup that little extra flavor boost that puts this simple broth over the top. Some fresh baked bread for sandwiches and you are set for a cold rainy day.