I just wanted to share a simple, easy and really yummy recipe with you guys. This is a great way to use up your dried beans (and rotate them in food storage). We just had this a few days ago and we are making it again. You could easily make it vegetarian or vegan by eliminating the bacon fat and chicken broth and using vegetable broth and olive oil instead (and omit the Parmesan for vegan). :)
White Bean and Rice Oven Soup
Will serve 6-8 people
2 cups dry Great Northern Beans
1 cup of wild rice or wild rice blend
8-10 cups of chicken broth
3-6 slices bacon, chopped
1 onion, finely chopped
2 large carrots, chopped
2 celery stocks, finely chopped
4 garlic cloves, minced
1 bay leaf
2 tsp. thyme
2 tsp. rosemary
1 tsp. lemon juice
Salt and Pepper to taste
Parmesan and chopped scallions for garnish (optional)
1.The night before pour Great Northern Beans onto a baking sheet. Sort through and pick out any rocks or other debris. Rinse beans well and put in a pot. Fill up pot with cold water about 3 inches above beans. Cover and soak overnight.
2.In the morning, rinse and soak wild rice blend for at least 1 hour.
3.Put desired amount of bacon flat on a baking sheet. Put in oven on lower rack, set the oven to 350 F and set the timer for 15 minutes. Add drained and rinsed beans and 8 cups of chicken stock to large pot. Put in oven on middle rack. Check bacon frequently. Cook until crisp and remove from oven. Lower oven temperature to 250 F.
4.Pour the bacon fat into a large pan on medium heat. Reserve bacon. Cook the carrots, celery, and onion in the fat until tender, stirring frequently about 8 minutes. Add garlic, bay leaf, thyme and rosemary. Cook until fragrant, about 2 minutes.
5.Add veggies and fat to the beans. Cook in oven for about 45 minutes.
6.Add drained wild rice blend to the soup. Cook another 45 minutes or until beans and rice are tender. Remove and discard bay leaf. Remove ¼ cup of soup and puree in a blender. Return to pot and stir in. Add more stock or water if necessary. Season with lemon, pepper and salt. Garnish with crumbled bacon, scallions and Parmesan.
*Serve with No Knead Bread and butter*