Chicken, Bacon, And White Bean Soup1:15 AM
Portugese-style? That's what Emeril Lagasse calls this recipe. I had leftover chicken from another dish and used it in this soup recipe. Thanks, Emeril, for the tasty meal! Scroll after this recipe for the faster version of this meal.
1 lb. dry white beans
1/2 lb. bacon
2 cups chopped yellow onions
1/2 cup chopped celery
2 Tablespoons minced shallots
1 Tablespoon minced garlic
2 bay leaves
1 tsp. salt
1/4 tsp. cayenne pepper
2 quarts chicken stock
3/4 lb. diced cooked chicken
1 cup freshly grated Romano cheese
Soak beans overnight.
Fry bacon. Cook onions and celery in 2 Tablespoons of the bacon grease until tender. Add shallots, garlic, bay leaves, salt, and cayenne. Cook until shallots soften. Add beans to pot with stock, and bring to a boil. Reduce heat to medium-low. Simmer, uncovered, until beans are tender, about 1 1/2 hours.
Stir in chicken and reserved bacon and heat through. Remove and discard bay leaves. Sprinkle with grated cheese.
If you're short on time, use canned beans instead of dry. Cook bacon, shallots, garlic, and spices according to directions above. Put everything in pot and bring to a boil. Reduce heat and simmer for about 30 minutes. Add bread and a salad and it makes a great Sunday evening meal.