Bean And Bacon Chowder

Name: Bean And Bacon Chowder
Ingredients: 1 cup dried navy beans; 2 cups water; 8 slices bacon; 3/4 cup chopped onion; 1/4 cup chopped green onion; 1/2 cup chopped celery; 1 clove garlic, minced; 1 (28-ounce) can whole tomatoes, undrained; 1 (10 1/2-ounce) can beef broth, undiluted; 1/2 cup hot water; 1/3 cup tomato sauce; 1 tablespoon sugar; 1 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon dried basil leaves

15 ingredients

5 steps

Ingredients

1 cup dried navy beans
2 cups water
8 slices bacon
3/4 cup chopped onion
1/4 cup chopped green onion
1/2 cup chopped celery
1 clove garlic, minced
1 (28-ounce) can whole tomatoes, undrained
1 (10 1/2-ounce) can beef broth, undiluted
1/2 cup hot water
1/3 cup tomato sauce
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basil leaves

Directions

1

Combine beans and water in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; cover and let stand 1 hour.
2

Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving 2 tablespoons drippings in skillet.
3

Saute onion, celery, and garlic in reserved drippings until tender. Stir sauteed vegetables, reserved bacon, and remaining ingredients into beans. Bring to a boil. Reduce heat; cover and simmer 4 1/8 hours or until beans are tender.
4

Spoon chowder into individual soup bowls; serve immediately.
5

Note: Bean and Bacon Chowder may be made a day ahead and reheated to serve.