Ingredients
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1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
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1/2 lb bacon, cut into 1/2 inch wide pieces
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1/2 cup celery, chopped
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2 tablespoons shallots, minced
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1 tablespoon minced garlic
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2 bay leaves
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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2 quarts chicken stock
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3/4 lb cooked chicken, diced
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1 cup freshly grated pecorino romano cheese
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2 cups yellow onions, chopped
Instructions
- Put the beans into a large pot.
- Add water to cover by 2 inches and soak for at least 8 hours or overnight.
- Then drain.
- Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
- Use a slotted spoon to lift onto paper towels to drain.
- Pour off all but 2 tablespoons of the bacon fat from the pot.
- Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
- Add the shallots, garlic, bay leaves, salt and cayenne.
- Cook, stirring occasionally, until the shallots soften, about 1 minute.
- Add the beans to the pot with the stock, and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
- Stir in the chicken and the reserved bacon and heat through.
- Remove and discard bay leaves.
- Ladle into warm bowls and sprinkle with the grated cheese.