I don’t say this often but occasionally I reach my limit of overly healthy recipes. There I said it. But right when I’m about to cook something “bad” my inner voice comes out and reminds me of the Punta Cana vacation we are about to go on. There is a part of me that loves to eat healthy and then there is this other side that wants to eat bad because it’s the playoffs or enjoy the entire Chocolate Ganache Explosion at the steakhouse on Saturday night or have 10 well done wings at Buffalo Wild Wings just because it’s Sunday. Thankfully I am pretty strong willed and have learned how to reach a compromise with myself. The recipe I am about to share with you is a compromise between my love for bacon, bean soup and the want to make the two a less guilty combination.
Beans are a nutritional powerhouse. They are loaded with insoluble fiber, B vitamin, calcium and folate. They are cheap and versatile. In fact with so many fantastic recipes out there, varieties of beans quickly became a staple in my house. With all that said, I decided to make bean soup using some bacon but still keep the good in it.
I am very happy with the way this bean soup turned out. I am also very happy that I still have another day off tomorrow. I have lots of to do’s on my list as we are starting a mini bathroom remodel and will spend most of the day painting. I’ll be sure to post the before and after pictures soon.
Navy Bean Soup
Author: Kathy Steger
- 1 lb dry navy white beans
- 1 onion, finely chopped
- 5 uncured bacon slab pieces, cut into ¼ inch (i used Trader Joe’s brand)
- 2 garlic cloves, minced
- 2 celery stalks, cubed
- 1 fresh thyme sprig, roughly chopped
- olive oil
- salt and pepper to taste
- 5 cups water
- Bring 2 cups of water and beans to a boil, cook 3 minutes. Turn of the heat, set aside for 1 hour.
- Heat olive oil in a Dutch Oven and saute bacon until crispy.
- Once bacon is crispy, remove with a slotted spoon and set aside.
- Discard ¾ of the fat, add onion, celery and garlic ,saute until translucent.
- Return bacon to the pot.
- Drain the beans and add to the onion bacon mixture.
- Top with water, add thyme and simmer on medium low until the beans are well cooked about 1 to 1½ hours.
- Season with salt and pepper to taste
- Add water if necessary to keep soupy consistency.
Woo hoo, Christmas is almost here. I am so excited. Can’t wait for Tuesday. I love spending the time with my loves on this special day, lounging around in pajamas all morning, watching the excitement on Briana’s face as she opens her presents and replaying The Christmas Story all day. Can’t wait to cook Christmas dinner, have the rest of the family come over and enjoy a few cocktails in between.
We have been eating very healthy lately. So to satisfy my meat and potatoes kinda husband I decided to cook something not so healthy this weekend. Let me tell you I am so glad I did. These ribs came out of this world delicious and we certainly enjoyed being a little naughty.
I browned the ribs under the broiler first.
Next I topped them with a braising liquid made with onions, celery, carrots, garlic, beer and soy sauce. And then let it do its thing in the oven for about 1 1/2 hours.
I served them with equally delicious Bacon Hasselback potatoes.
Merry Christmas to all of you and your families. One of the best things about this time of the year is creating wonderful memories with the ones we love.
Braised Short Ribs & Bacon Hasselback Potatoes
- 6 country style short ribs
- 1 small onion, diced
- 1 small carrot diced
- 1 small celery rib, diced
- 2 garlic cloves, smashed
- ¼ tbsp red pepper flakes
- ¾ bottle light beer such as Coors Light or Bud Light
- 1 tbsp soy sauce
- ½ cup low sodium chicken stock
- salt and pepper to taste
- In an oven safe dish arrange short ribs so they are not touching each other and cook about 8 minutes on each side under the broiler until golden brown.
- Meanwhile, sauté all the vegetables in a little olive oil until soft.
- Add beer, stock, red pepper flakes and soy sauce and simmer for 5 minutes.
- Transfer ribs to a deep baking dish, top with the vegetable mixture. Adjust seasonings if needed. And braise at 350 degrees for 30 minutes.
- Turn the ribs and continue braising for 1 hour more.