I love bacon and kale, so when I had these small white beans I decided to soak them overnight to make a nice light yet very flavorful soup. Start with the beans!
So for the beans part, you can use canned beans which have been pre-soaked, cooked, etc. Or you can use my recipe and save a lot of money and make them fresh like I do.
- Prepare one 1 package of white beans (soaked overnight with rinsing the beans a few times).
- Add beans to a pot and cover with water
- Cook on medium heat for about 45 minutes to an hour or until soft
- I usually add herbs to the water to let them soak up into the bean itself
- For this recipe, after I was done with the beans, I saved the flavored water to use as a base for the soup. Less fatening than stock.
- Get ready with step two, veggies….
Chop and prepare
- 1 small yellow onion
- 3 cloves of garlic
- 4 stalks of celery
- 2 tbsp olive oil
- 6 strips of thick cut bacon
- salt and pepper
- 1 buschel of kale
Cook for about 4 minutes, browing the bacon and cooking the veggies in it. Add the cooked beans. Add the bean juice or stock of your choice, Veggie, chicken or beef. Let that simmer for a bit and meanwhile chop up the kale very finely and add to the pot. Cover and let stew all togther for about 25 minutes.
Serves about 14 portions, approximately 1 1/2 cups each, 114 calories per serving.
I love making Eggs Benedict for friends. Since I make really yummy hollandaise sauce, I always have to make it from scratch. Homemade is better.
Here is my recipe for Hollandaise, just add bacon and avocado for a twist to the average bennie.
This Split Pea was really savory, I made this split pea using some of the pork belly I made earlier that day. Here is recipe. https://thisgirlreallycooks.com/2012/05/18/crispy-pork-belly/
Crispy Pork Belly Split Pea
- 1 package of split peas, soaked overnight*
- 1/2 onion, diced
- 2 carrots, diced small
- 3 stalks of celery, diced small
- 1 tablespoon italian herbs
- 3-4 cups of water depending on thickness desired
- 1 cup of pork belly meat, shredded
In a container or pot, cover peas with 2 quarts cold water and soak overnight. *If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Heat butter in a large stock pot, add onion, carrot and celery to mix and cook for 5 minutes. Add soaked peas and italian herbs, add enough water to cover the mix of vegetables and peas.
Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally. Once vegetables and peas have been cooked, add the pork belly meat.
Cook slowly, uncovered for 30 to 40 minutes. Stirring until smooth.