Did you know 2016 is the International Year of Pulses? Apparently, the United Nations wants us to eat more beans, lentils and peas as a primary source of protein. I’m game. Are you?
If you want to incorporate more legumes into your diet, whip up a batch of this creamy bacon and white bean soup. It’s the first pulse-based recipe I tackled upon reading about the new superfood. Make it a complete meal by serving it with a kale Caesar salad.
It’s easy to prepare: Combine bite-size pieces of curly kale and a touch of olive oil in a large bowl. Massage the greens for a few minutes until they start to wilt and then drizzle on some dressing. (I followed this recipe but used Feta instead of Parmesan cheese and topped the salad with polenta croutons.)
Have a favorite dish that features pulses? Let me know so I can keep the celebration going!
Recipe adapted from Table for Two.
- 2½ cups dried Great Northern beans
- 4 strips bacon, cut into lardons
- 1 medium onion, diced
- 4 medium carrots, peeled and diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried rosemary
- 5 cups chicken broth
- 1 tablespoon tomato paste
- sea salt and freshly ground black pepper, to taste
- Place beans in a large bowl and cover with cold water; cover with plastic wrap and let stand at room temperature for at least 12 hours. Drain well and set aside.
- In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
- Remove all but 3 tablespoons of fat from pot. Add onion, carrots and garlic and cook, stirring occasionally, until tender, about 5 minutes.
- Add thyme and rosemary and cook for 1 minute.
- Add chicken broth and tomato paste and stir well to incorporate. Add beans and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 45 minutes.
- Remove about half of vegetables, beans and liquid from pot and purée; return to pot. Season with salt and pepper to taste.
- Serve with bacon.
