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Ingredients
1 Pound dried navy beans
9 Cups chicken broth
1/2 Pound bacon
2 Onions, chopped
2 Celery stalks, chopped
4 Teaspoons chicken base, or 4 bouillon cubes, crushed
1 Bay leaf
1/3 Teaspoon salt
1/4 Teaspoon ground black pepper
1/8 Teaspoon ground cloves
1 (16 oz) Can diced tomatoes
4 Cups chicken broth
Instructions
Boil the beans in 9 cups of chicken broth and then let sit for one hour, drain and set aside.
Cook the bacon to desired texture and drain grease reserving 1/4 cup. Coarsely chop the bacon.
Add the onions and celery to the reserved grease and bacon and saut� until soft, do not drain. Add the chicken base or bouillon cubes, 4 cups chicken broth, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
Stir in the tomatoes with their juice and heat through. Serve.