This mega hearty stew is substantially satisfying in every way and its smoky autumnal heartiness can carry you through those frosty wintry months as well. Paired with a crusty roll or a slice of seeded multigrain bread this is an instant mealtime hit.
Bean and Bacon Stew
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2 tablespoon olive oil
1 pound low salt bacon, diced
5 cloves garlic, minced
1 medium yellow onion, diced
3 large carrots, diced small
3 stalks of celery, diced small
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon tomato paste
1/2 cup flour
8 cups low sodium chicken broth
2 cans (15 oz, each) navy beans or great northern beans, drained
1 can (15oz) butter beans, drained
2 bay leaves
Place the olive oil in a large stockpot or Dutch oven and warm over medium heat, add the bacon and cook for 7 minutes or until the bacon crisps. Carefully remove the bacon from the pot and set aside to drain on a plate with paper towel, to absorb most of the grease. Do not remove the bacon fat from the pot. Add the garlic, onion, carrots and celery and season with the salt and pepper, cook for 10 minutes or until the vegetables are tender and onions translucent.
Add the tomato paste to the vegetable mixture, stir, and cook for 2 minutes. Sprinkle in the flour and cook for another 2 minutes, then gradually pour in the chicken stock all the while stirring to scrape up any bits from the bottom of the pot. Add the bacon back to the pot, then add the drained beans and the bay leaves and bring the stew to a boil. Once it boils, reduce the heat and simmer for 25 minutes. Taste and adjust the seasonings according to taste. Remove and discard the bay leaves before serving.