Bean With Bacon

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bean With Bacon to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bean With Bacon, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (16 ounce) package dried navy
• beans
• 9 cups water
• 1 pound bacon
• 2 onions, chopped
• 2 stalks celery, chopped
• 4 teaspoons chicken bouillon
• 1 bay leaf
• 1/3 teaspoon salt
• 1/4 teaspoon ground black
• pepper
• 1/8 teaspoon ground cloves
• 1 (16 ounce) can diced tomatoes
• 4 cups water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Boil the beans in 9 cups of the water and then let sit for one hour

Step 2: Technique & Execution

Drain and set aside

Step 3: Technique & Execution

Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease

Step 4: Technique & Execution

Coarsly chop the bacon

Step 5: Technique & Execution

Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain

Step 6: Technique & Execution

Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours