Hearty Bean Chowder
6 slices bacon
1/4 cup all-purpose flour
2 onions, chopped
3 stalks celery, chopped
2 tbs olive oil
3 carrots, chopped
2 cloves garlic, pressed
1 large can Chicken broth
3 (15 ounce) cans white beans, drained and rinsed
2 (15 ounce) can black beans, drained and rinsed
dash cayenne pepper
salt and pepper to tasteDirections
In the Stock pot or Dutch Oven, over medium high heat, saute the bacon until crisp. Remove the bacon and the fat; drain and set aside. Add olive oil to the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes. Add the onions, celery, and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the broth and stir well. Add the beans, cayenne and black pepper to taste. Bring to a boil, reduce heat to medium low and simmer for 1 hour, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more watre or broth. Return the bacon to the soup and season with salt to taste.
Makes 8 servings
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