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Bacon And White Bean Soup

Since discovering the mighty bean I have filled my store cupboard with tins upon tins of the things. And thanks to my sister I have also started buying dried beans since they are cheaper. So I now I have a glut and have to find inventive ways of presenting them to Paul; secretly a typical Yorkshire “meat and two veg” kind of bloke; that doesn’t put him off for good.

This time, as always these days, I was looking for something quick and simple. Also which wouldn’t spoil if not served immediately since Paul was out and I wanted to have it ready for when he came in, whenever that was. A while back I happened upon this recipe on the Good Food website and decided to try it. Although the original recipe contains more ingredients and is cooked on the stovetop I decided to just throw it all into the pressure cooker. I also omitted a couple of ingredients since I either hadn’t got it or we didn’t like it. I might try adding a bit of our homegrown kale next time but the result was tasty enough without. And with this dish I racked up another of those rare “I enjoyed that, you can make it again” compliments from Paul.

Ingredients
  • 1 carrot
  • 1onion
  • 2 sticks celery
  • 150g lardons
  • 1 400g tin butter beans
  • 1 400g tin cannellini beans
  • 1clove garlic, crushed or 1 tsp lazy garlic
  • 500mls chicken stock
  • 2 tbs olive oil
  • Salt and pepper to taste
Method
Pressure Cooker Method
  1. Drain and rinse the beans. Set aside. 
  2. Finely chop the carrot, onion and celery in a food processor. 
  3. Set to SEAR/SAUTÉ and heat the olive oil. 
  4. Add the lardons and sauté until they start to brown. 
  5. Add the vegetables and sauté until they start to soften then add the garlic. 
  6. Add the beans and the stock and bring to a simmer. 
  7. Turn off SEAR/SAUTÉ, close the lid and set to PRESSURE. 
  8. Cook on HI for 8 minutes. 
  9. Allow to slow release for 10 minutes. 
  10. 10.Serve and enjoy with warm crusty bread. 
Stovetop Method
  1. Drain and rinse the beans. Set aside. 
  2. Finely chop the carrot, onion and celery in a food processor. 
  3. Heat the olive oil in a large saucepan.  
  4. Add the lardons and sauté until they start to brown then remove from the pan and set aside. 
  5. Add the vegetables and sauté until they start to soften then add the garlic. 
  6. Add the lardons, beans and the stock and bring to a simmer. 
  7. Cook for 15 minutes until the vegetables are tender.
  8. Serve and enjoy with warm crusty bread. 
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