- 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
- 1/3 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cloves
- 1 (16 ounce) can diced tomatoes
- 4 cups water
- 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.
04/07/2018
recipepes.com
Bean with Bacon, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
