Portugese-style? That’s what Emeril Lagasse calls this recipe. I had leftover chicken from another dish and used it in this soup recipe. Thanks, Emeril, for the tasty meal! Scroll after this recipe for the faster version of this meal.
1 lb. dry white beans
1/2 lb. bacon
2 cups chopped yellow onions
1/2 cup chopped celery
2 Tablespoons minced shallots
1 Tablespoon minced garlic
2 bay leaves
1 tsp. salt
1/4 tsp. cayenne pepper
2 quarts chicken stock
3/4 lb. diced cooked chicken
1 cup freshly grated Romano cheese
Soak beans overnight.
Fry bacon. Cook onions and celery in 2 Tablespoons of the bacon grease until tender. Add shallots, garlic, bay leaves, salt, and cayenne. Cook until shallots soften. Add beans to pot with stock, and bring to a boil. Reduce heat to medium-low. Simmer, uncovered, until beans are tender, about 1 1/2 hours.
Stir in chicken and reserved bacon and heat through. Remove and discard bay leaves. Sprinkle with grated cheese.
8-12 Servings
If you’re short on time, use canned beans instead of dry. Cook bacon, shallots, garlic, and spices according to directions above. Put everything in pot and bring to a boil. Reduce heat and simmer for about 30 minutes. Add bread and a salad and it makes a great Sunday evening meal.
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