2017-01-26 / From The Garden

Good Mother Stallard Bean Soup

½ lb. Good Mother Stallard dried
beans, or dried beans of your
choice
3 slices of uncured, chemical-free
bacon, diced
1 carrot, chopped
1 medium Spanish onion,
chopped
1 tbsp. finely chopped fresh
rosemary
A few handfuls of arugula or
watercress
3 cups chicken stock
1 tbsp. Parmesan cheese
(optional)
Salt and pepper to taste

Place the beans in a soup pot or very large saucepan. Cover them with water and cook until tender. This can take up to two hours or more; check the water within this allotted time, as the beans easily absorb water. More might be needed until the beans are thoroughly tender.

Save ¼ of a cup of the cooking water from the beans. Sauté the bacon in a frying pan with the onion, carrots and fresh rosemary. Once the bacon is cooked and the vegetables are soft, add them to the beans. Add the chicken stock, bean water, and let simmer for 15 minutes. Salt and pepper to taste. At the last minute add the arugula or watercress, let wilt and serve immediately. A sprinkle of Parmesan cheese on top of the soup is optional, but so tasty.

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