Peameal Bacon was on sale so bought three of them, smoked them, and used part of one to do Bean & Bacon soup. Rest sliced and frozen for future breakfasts/BLTs.
Still simmering until supper tonight so not quite sure how it will taste yet.
359 grams dry navy beans (should have been 450)
cooked prior to adding
8 cups veggie broth (double original recipe, looked like
too little water for a soup to me
2 small onions
2.5 tablespoons tomato paste
2 carrots
2 celery stalks
Salt
Pepper
Bav eaves
1 Ibs smoked peameal bacon, diced
by Mildly_Irritated_Max
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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