Ingredients
6
6 servings
- •1 (16 ounce) package dried navy beans
- •9 cups water
- •1 pound bacon
- •2 onions, chopped
- •2 stalks celery, chopped
- •4 teaspoons chicken bouillon
- •1 bay leaf
- •0.33333334326744 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.125 teaspoon ground cloves
- •1 (16 ounce) can diced tomatoes
- •4 cups water
Instructions
- Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
- Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
- Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
- Stir in the tomatoes with their juice. Serve.
Nutritional Facts
Per 6 servings
- Calories: 631
- Carbohydrate: 52g
- Fat: 35g
- Fiber: 20g
- Protein: 27g
- Sugar: 7g
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