Chicken, Bacon and White Bean Soup Portuguese Style

“One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Put the beans into a large pot.
  2. Add water to cover by 2 inches and soak for at least 8 hours or overnight.
  3. Then drain.
  4. Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
  5. Use a slotted spoon to lift onto paper towels to drain.
  6. Pour off all but 2 tablespoons of the bacon fat from the pot.
  7. Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
  8. Add the shallots, garlic, bay leaves, salt and cayenne.
  9. Cook, stirring occasionally, until the shallots soften, about 1 minute.
  10. Add the beans to the pot with the stock, and bring to a boil.
  11. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
  12. Stir in the chicken and the reserved bacon and heat through.
  13. Remove and discard bay leaves.
  14. Ladle into warm bowls and sprinkle with the grated cheese.

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