Ingredients: |
Ingredients: 1 pound dried white beans, such as white kidney,cannellini, or great Northern, rinsed and picked over. You may use canned, but reduce your cooking time at the end by 15 minutes. 1/2 pound bacon, cut into 1/2-inch wide pieces 2 cups chopped onions 1/2 cup chopped celery 2 tbsp. minced shallots 1 tbsp. minced garlic 2 bay leaves 1 tsp. salt 1/4 tsp. cayenne pepper 2 quarts chicken stock or canned low-sodium chicken broth 3/4 pound diced cooked chicken 1 cup freshly grated Romano cheese or cheese of your choice
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Directions: |
Directions:Put the beans into a large pot or bowl. Add water to cover by 2 inches and soak for at least 8 hours or overnight. Then drain. (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes, then remove from the heat and allow to stand for 1 hour. Drain.) Fry the bacon in a heavy medium stockpot over medium-high heat until crisp, about 7 minutes. Use a slotted spoon to lift onto paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the pot. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes. Add the shallots, garlic, bay leaves, salt, and cayenne. Cook, stirring occasionally, until the shallots soften, about 1 minute. Add the beans to the pot with the stock, and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until the beans are tender, about 1-1/2 hours. Stir in the chicken and the reserved bacon and heat through. Remove and discard bay leaves.Ladle into warm bowl and sprinkle with the grated cheese. |