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Fireside Bean & Bacon/Ham Bone Chowder

Contributed By: Diane, AZ | See all of Diane's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  8 Hours
  10 servings
Yummy the next day. Freezes well.
1 pkg navy or pinto beans, dried
(to expedite things, 4 cans canolli beans with liquid can be used.)
1 tsp baking soda
8 slices bacon or a ham bone and pieces of ham
1 large onion, chopped
1-2 cloves garlic, crushed
1/2 c celery, chopped
1 large can (1 lb 12oz.)whole peeled tomatoes
1/3 c tomato paste
3 beef bouillon cubes
2 tsp salt
1/4 tsp pepper
1/2 tsp. crushed basil
1 Tbsp sugar
Soak beans overnight in 1 teaspoon baking soda (makes beans gas-less.)

Drain off water. In a 3 quart covered saucepan, put beans with 2 cups water. Simmer for 3-4 minutes. Let cool 1 hour. Fry 8 slices bacon and ham bone until crisp, and add to beans. Save drippings. Saute 1 large chopped onion with garlic and 1/2 cup chopped celery in drippings until golden. Add to beans with 1 can (1 pound 12 oz.) tomatoes, 1/3 cup tomato paste, 3 bouillon cubes, dissolved in 1 1/2 cups hot water, 2 tsp salt, 1/4 tsp pepper, 1/2 tsp dried basil, 1 Tbsp sugar. Cover and simmer 4-5 hours or until beans are cooked. Taste for seasonings. Makes almost 2 quarts. Tastes better if made the day before.

To cut soaking/cooking time, 4 cans (with liquid) of cannoli beans can be used. After herbs are added, cook on low for 2 hours. Let cool and refrigerate until next day.

Date Added: 10/01/2010
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