Savory Navy Beans Recipe
A tasty bowl of beans that can be served as a main dish for 4 or side for 6.After a 4 hour brine, these beans require a short prep and cook on the stovetop. "*" See Kitchen Notes for more information or links to special ingredients.
Ingredients
- 2 cupsdried navy beans
- 1 tbsp.salt
- water
- 4 piecesbacon
- 2 tbsp.bacon drippings
- 1 mediumonion, (diced)
- 2stalks celery, (diced)
- ½ largebell pepper (any color, diced)
- 6garlic cloves, (minced)
- 6 cupschicken stock
- 1 tsp.dried thyme
- ¼ tsp.dried marjoram
- 1 tsp.ground black pepper
- ½ tsp.hot red chile powder* ((chile with an "e"))
- crumbled bacon
- thinly sliced savoy cabbage
- fresh cilantro or parsley
- thinly sliced or minced jalapeno
- red chile sauce
- sriracha
Directions
- 1
In a large bowl, dissolve 1 Tbsp. salt in about 6 cups water. Add the beans and let brine for 4 hours. After 4 hours, drain and rinse.
- 2
During the last 30 minutes of the brine, cook the bacon and chop the vegetables.
- 3
In a large soup pot, cook the bacon until crispy. Transfer to paper towel to drain. Hide in the cupboard so that it won't get eaten before the beans are done.
- 4
Pour out all but 2 Tbsp. of the bacon drippings.
- 5
Over medium heat, saute’ the onion, celery, and bell pepper in the bacon drippings for 3 minutes. Add the garlic and cook 1 minute.
- 6
Add the stock, drained and rinsed beans, herbs, pepper and chile powder.
- 7
Bring to a boil, reduce to a simmer and cover for 30 minutes, stirring twice.
- 8
After 30 minutes, check for doneness. If not done, cook covered, another 10 minutes and test again. Continue cooking until done. It usually takes about 40 - 45 minutes.
- 9
Once the beans are done, scoop into serving bowls, top with shredded cabbage and crumbled bacon, fresh herbs and a little hot sauce, whichever toppings you desire.*