As I’ve mentioned, Meat Farms is selling slab bacon now, and there are some recipes, especially soups, that really do benefit from bacon in chuck or diced cuts. Its why I prefer the thick cut bacon to regular sliced bacon. Bacon regularly sliced becomes non existent when added to soups, it just renders down to nothing. Recipes often call for larger piece of smoked pork, like hocks, or butts, to add meat to these recipes. But, now, there is an option… really meaty bacon! So, without further ado… here’s an upgrade to our White Bean soup.
Here’s what you’ll need:
1/2 pound slab bacon diced
2 tbsp butter
3 large onions sliced
1 clove garlic minced
2 cups of cooked white kidney beans, or great northern beans
1/2 tsp thyme
1/2 tsp tarragon
1 bay leaf
8 cups of water
salt and pepper and a dash of hot sauce to taste
Melt the butter in a kettle and saute the bacon until ti just starts to crisp. Add the onions and sweat them for five minutes. Add the remaining ingredients and slowly cook over a low heat for about half and hour. Serve with buttered chunks of fresh bread.
I was out east last Wednesday to take my Mom out to the grocery. She has a Meat Farms market out by her and while we where there I picked up a pound of slab bacon. I don’t often get slab bacon, and since the market had a couple of packages of white and portobello mushrooms on their sale rack, an alarm went off in my head. It should come as no surprise to my more faithful readers that my alarm sounds an awful lot like a dinner bell! Since they always have great prices on potatoes and onions at Meat farms, my next course of action seemed pretty clear. Oh, and I grabbed a couple of jalapenos and the rest is outlined below:
Here’s what you’ll need (f you skipped the narrative above):
1 cup of slab bacon diced
1 medium onion diced
2 medium portobello mushrooms diced
2 large white mushrooms diced
3 medium long island potatoes diced
2 jalapenos minced
paprika, salt, pepper
In a nice seasoned cast iron skillet, start browning up the bacon. Then toss in the onion and jalapeno. Then toss in the mushrooms. As this gets cooking, toss in the diced potatoes. Sprinkle this with paprika for coloring, then fold the potatoes into the mixture. As its cooking up season it with some salt and pepper to taste. Once the potatoes are cooked through and soft, the dish is ready to serve. If you don’t like the heat of the jalapeno, you could substitute a small green bell pepper.