Peruano Bean Soup with Bacon Print

Serves 4

  1. 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.
  2. 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.
  • 1 cup dried Peruano beans
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cups chicken broth
  • salt and pepper to taste
  • ¼ lb. best-quality smoked bacon, cooked until brown and crisp, chopped