¼ lb. best-quality smoked bacon, cooked until brown and crisp, chopped
Sort and soak beans overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water and drain.
In soup pot, sauté onion in olive oil and butter for 3 minutes, add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1½ inches and bring to boil. Reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add salt and pepper and garnish soup with bacon when served.
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Location & Hours
163 S. Park Ave. West,
Twin Falls, ID 83303
Phone: (208) 735-1044
Fax: (208) 734-4024
Mondays – Thursdays 8:00 am – 4:00 pm