Weeknight Pork & Bean Soup with Cornbread Croutons

This rustic soup was described as a “delicious cross between baked beans and tomato soup.” It was quick to prepare and very flavorful. We ate it over rice, like a chili.

This recipe was adapted from Food and Wine, contributed by Grace Parisi. I increased the onions and garlic and used freshly made cornbread instead of a corn muffin for the croutons. We ate it with green salad and warm cornbread on the side. Great.

Yield: Serves 6

• 7 slices (9-10 ounces) thickly sliced bacon, cut into 1-inch strips
• 1 medium sweet onion, finely chopped
• 4 garlic cloves, finely chopped
• 3 tablespoons tomato paste
• 1 1/2 tablespoons pure maple syrup
• 3 15-ounce cans pink beans with their liquid
• 4 1/2 cups chicken stock (I used homemade Turkey Stock)
• coarse salt
• cayenne pepper
• 8 ounces cornbread, cut into 3/4-inch cubes
• chopped scallions, for garnish, optional
• rice for serving, optional

1. Preheat the oven to 400°, preferably on convection.
2. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
3. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes.
4. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes.
5. Add the beans and their liquid and cook until slightly thickened, 2 to 3 minutes.
6. Add the stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
7. Meanwhile, spread the cornbread cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the croutons cool slightly.
8. Ladle the soup into deep bowls, garnish with the cornbread croutons and chopped scallions, as desired, and serve. (Serve over rice, if desired.)

One Year Ago:

• Braised Butternut Squash & Bacon Tacos with Arugula

Three Years Ago:

• Rick Bayless’ Classic Mexican Fried Beans with Onions & Garlic
• Super Bowl Tacos: Tacos of Creamy Braised Chard, Potatoes, & Poblanos

Four Years Ago:

• Black Bean Chili with Butternut Squash & Swiss Chard
• Mushroom, Red Onion, & Bacon Quesadillas

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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