Ingredients
- 1lb bag of dry navy beans
- 1/2lb bacon
- 1 stalk celery
- 1 medium carrot
- 1 large onion
- 16oz bag of fresh turnip greens
- 2TBS Knorr Caldo de Pollo chicken bullion powder
- 2tsp smoked paprika
- 1TBS granulated garlic
- 1TBS granulated onion
- 1tsp white pepper
- 1/4 C cider vinegar
Instructions
- Put beans into a Dutch oven
- Fill the pan with water until it is covering the beans by two inches
- Bring to a boil
- Reduce heat to maintain a gentle boil
- Cook for about an hour until beans are plump and beginning to soften slightly
- While the beans are cooking, chop bacon into small pieces
- Cook bacon in a frying pan until crisp
- Remove bacon pieces to a bowl lined with paper towel
- Reserve 2TBS of the bacon fat
- Chop onion, carrots and celery into small pieces and set aside
- Drain the beans
- Return Dutch oven to the stove
- Set burner on medium
- Add bacon fat to pot
- Add onion, celery and carrots to the pot
- Cook the veg until the onions are translucent and the veg is beginning to soften
- Add beans back to the pot
- Add water to cover the beans by two inches
- Add bullion powder, stir to combine
- Bring to a boil and simmer for about two hours, until beans are tender and starting to break down
- Add white pepper, garlic powder, onion powder and paprika
- Add turnip greens
- Continue to cook and stir until turnip greens are soft, about 15 minutes
- Stir in cider vinegar
- Serve with bacon pieces as garnish
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