Ingredients Jump to Instructions ↓

  1. 1 pound dry navy beans, sorted and rinsed

  2. 6 cups water

  3. 2 cloves garlic, crushed

  4. 2 teaspoons salt

  5. 1/4 teaspoon ground black pepper

  6. 1 bay leaf

  7. 4 strips bacon

  8. 2 onions, chopped

  9. 1 green bell pepper, seeded and chopped

  10. 2 carrots, peeled and chopped

  11. 1 (8-ounce) can tomato sauce

  12. 1 teaspoon crushed dried parsley

Instructions Jump to Ingredients ↑

  1. Place beans in a large pot, cover with water and soak overnight; drain and rinse.

  2. Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.

  3. Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.

  4. Add onions and bell pepper to pan drippings; sauté until tender. Add to beans along with carrots. Cover and simmer for 1 hour.

  5. Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.


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