5/5
(2 Votes)
Ingredients
- Ingredients
- 1/2 lb. Tyson® Bacon, diced
- 4 tablespoons olive oil
- 4 cans navy beans, drained & rinsed
- 2 leek stalks, diced & washed
- 3 carrots, chopped
- 1/2 head celery, diced
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 4 rosemary sprigs
- 1 teaspoon Tone’s® Crushed Red Pepper Flakes
- Tone’s® Salt & Pepper to taste
- 2 quarts vegetable stock
- Fresh parsley, chopped for garnish
- taste.
Preparation
Step 1
Make
•In a cast iron skillet, cook the diced Tyson® bacon until crisp and the fat has been rendered. Drain, dice and save bacon crisps on a paper towel.
•Heat half of the bacon fat in a medium stock pot and sauté the carrot, celery, onion and leeks until soft. Season vegetables with Tone’s® Salt, Pepper and Crushed Red Pepper Flakes to taste while cooking.
•When vegetables are ready, add navy beans and vegetable stock. Bring to a boil and then reduce to simmer for 30 minutes. Add more seasoning to
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