Navy Bean and Bacon Soup

Cooking Instructions

1 In 8-quart Dutch oven or large saucepot over high heat, heat beans and water to boiling; boil 2 minutes. Remove Dutch oven from heat; cover and let beans stand 1 hour.

2 Meanwhile, in 10-inch skillet over medium heat, cook bacon until golden brown, stirring occasionally; spoon off all but about 1/4 cup fat.

3 In same skillet, with bacon and in remaining fat, cook onions and celery until onions are tender, stirring occasionally, about 10 minutes.

4 Stir bacon mixture into undrained beans; add bouillon, bay leaf, salt pepper and cloves. Heat to boiling. Reduce heat to low; cover; simmer mixture 1-1/2 hours.

5 When beans are tender, stir in tomatoes with their liquid, breaking up tomatoes into small pieces.

6 Cook, covered, 30 minutes longer or until beans are very tender and soup has thickened. Stir soup occasionally. Discard bay leaf; serve in individual soup bowls.

Wine Pairing(s)

Marcel Deiss Grasberg 'Bergheim'

Lemelson 'Stermer' Pinot Noir

Domaine Serene 'Evenstad' Reserve Pinot Noir

Chateau Benoit Pinot Noir

Champagne Creek Pinot Noir

Willamette Valley 'Estate' Pinot Noir

Emerson 'Avelina' Pinot Noir

Stangeland Pinot Noir

The Furst Pinot Blanc

Lucient Albrecht 'Cuvee Cecile' Pinot Gris