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Jacob's Cattle Bean Soup

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Ingredients
  

  • 1/2 lb. Jacob's Cattle Beans pre-soaked
  • 1/2 lb. bacon cut into small bite sized pieces
  • 1/2 to 1 cup chopped onion
  • 1/2 to 1 cup chopped celery
  • 1/2 to 1 cup chopped carrots
  • 2 Tbsp. minced garlic
  • 2 tsp. dried crumbled sage or 2 Tbsp. fresh, separated
  • 1/2 tsp. freshly ground black pepper

Instructions
 

  • Adjust all amounts to your taste. You can add more or less of any of the ingredients and have an excellent soup. 
  • Transfer beans and their soaking liquid to a medium saucepan and bring to boil over medium—high heat. Add water to cover beans by 1 inch if necessary. Reduce heat to low and simmer gently, partially covered, until beans just soften; about 15 to 30 minutes. 
  • Meanwhile, cook bacon in a large skillet, over medium heat, until crisp, about 5-7 minutes. Remove bacon and crumble. 
  • Reduce heat under skillet to low and add the onions, celery, carrot, garlic and 1 tsp./Tbsp. of sage. Add a little pepper. Saute, uncovered, over low heat, very slowly, for about 20 minutes. Do not brown vegetables. 
  • Add vegetables to the beans, with the bacon. Simmer, partially covered, until beans are tender and cooking liquid has thickened, about 45 minutes to an hour. During the final 5 minutes of cooking, add the remaining 1 tsp./Tbsp. of sage and adjust seasonings. Enjoy! 

Notes

—Adapted by Amy Oak from Jacob's Cattle Beans with Pancetta and Sage, from Heirloom Beans, by Steve Sando and Vanessa Barrington.