- Average
- Average budget
1.6/5
(4 Votes)
Ingredients
- 2 slices bacon, chopped into 1/2-inch pieces
- 1/2 teaspoon minced fresh sage
- 1 medium-large yellow onion, finely chopped
- 1/2 teaspoon kosher salt
- 2 cloves large garlic, minced
- 1/2 teaspoon ground cumin
- 1 medium red bell pepper, finely chopped
- 1/2 teaspoon ancho, chipotle or other chile powder (not chili powder mix)
- 1 large carrot, peeled and finely chopped
- 1/4 teaspoon smoked paprika
- 2 celery ribs, finely chopped
- 2 15-ounce cans cannellini beans, drained
- 1 teaspoon minced fresh oregano
- 2 cups chicken stock
Preparation
Step 1
Cook the bacon in a 4-quart Dutch oven or other deep-sided heavy pot over medium-low heat for 5-7 minutes until the bacon renders its fat and starts to crisp.
Step 2
Add the onion and garlic and cook until very soft, about 5 minutes.
Step 3
Add the red pepper, carrot, celery, salt, oregano, sage, cumin, chile pepper, and paprika and cook until the vegetables are soft, about 5-7 minutes more.
Step 4
Add the cannellini beans and chicken stock and bring to a simmer. Cook for 45 minutes or until thick and saucy.