Navy Bean And Bacon Chowder Recipes

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SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER

This very savory chowder derives it's flavors from a variety of vegetables, Northern white beans, bacon and seasonings all pureed together in a chicken broth base. Best served with herb toast. I use reduced sodium chicken broth.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Time 10h30m

Yield 6

Number Of Ingredients 11



Slow Cooker Northern White Bean Bacon Chowder image

Steps:

  • Place beans in a large bowl with the water, cover, and soak overnight.
  • In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
  • In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
  • Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
  • Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 8.9 g, Protein 17.2 g, SaturatedFat 5.2 g, Sodium 365 mg, Sugar 4.2 g

1 ½ cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
⅛ teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk

NAVY BEANS AND BACON CHOWDER

Make and share this Navy Beans and Bacon Chowder recipe from Food.com.

Provided by GinaXOXO

Categories     Chowders

Time 7h10m

Yield 10 serving(s)

Number Of Ingredients 10



Navy Beans and Bacon Chowder image

Steps:

  • Soak beans in 2 cups of cold water for 8 hours or overnight.
  • After beans have soaked, drain, and place in slow cooker.
  • Add all remaining ingredients, except milk, to slow cooker.
  • Cover. Cook on low 7-9 hours or until beans are crisp-tender.
  • Place 2 cups cooked bean mixture into blender. Process until smooth. Return to slow cooker.
  • Add milk. Cover and heat on high 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 157.8, Fat 3.3, SaturatedFat 1.1, Cholesterol 7.8, Sodium 652.2, Carbohydrate 22.7, Fiber 8.2, Sugar 2.5, Protein 10.2

1 1/2 cups dried navy beans
2 cups cold water
5 slices cooked bacon, crumbled
2 medium carrots, sliced
1 celery rib, sliced
1 medium onion, chopped
1 teaspoon dried Italian spices
1/8 teaspoon pepper
1 (46 ounce) can fat free chicken broth
1 cup milk

NAVY BEAN AND BACON CHOWDER

Make and share this Navy Bean and Bacon Chowder recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 12



Navy Bean and Bacon Chowder image

Steps:

  • Combine stock, bean, vegetables and herbs in crock pot.
  • Cover and cook on low, until beans are tender, 6-8 hours.
  • Turn heat to high and cook 10 minutes; stir in combined milk and cornstarch, stirring 2-3 minutes.
  • If desired, process half of the soup in a food processor or blender and then return to the pot.
  • Season to taste with salt and pepper. Serve topped with bacon.

Nutrition Facts : Calories 335.8, Fat 14.1, SaturatedFat 4.7, Cholesterol 25.1, Sodium 468.4, Carbohydrate 35.5, Fiber 10, Sugar 5.1, Protein 17.1

1 1/2 quarts chicken stock
1 1/2 cups dried navy beans, rinsed
1/2 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 cup milk
2 tablespoons cornstarch
salt and pepper
8 slices bacon, cooked, crumbled

NAVY BEAN AND BACON SOUP

A rich, creamy soup that's very easy to make. I came up with this recipe when faced with a bowl of soaked navy beans and the requirement to do something with them, using what I had on hand. This is a very flexible recipe, as you can use any small bean and substitute ham for the bacon. The bacon should be the premium smoked, thick-sliced bacon that's usually sold in bulk. Try to get the leanest they have. If you can't find this, Oscar Mayer has a thick-sliced premium bacon that comes in 12-oz packages. Use one package. If you use ham, get one of the no-water-added hams from the deli section, like Black Forest or brown sugar cured, and use about a third of a pound, chopped coarsely. Using ham will reduce the richness, of course, which may not be all bad. This soup is very good right out of the pan, but it's even better the next day.

Provided by Desert Baker

Categories     Pork

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7



Navy Bean and Bacon Soup image

Steps:

  • Pick over the beans and soak them in water for at least eight hours.
  • Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
  • Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
  • Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
  • Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
  • Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.

1 lb navy beans
1 lb bacon
1 large yellow onion
1 head garlic
1 teaspoon peppercorn
2 bay leaves
2 teaspoons kosher salt, approximately

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