Home » Soup beans and beets with crispy bacon

Soup beans and beets with crispy bacon

by Ada Parisi
5 min read

Once soup or a soup, as you prefer to call: soup of beets and dry beans with crispy bacon. This soup can be safely a single plate, because it combines the pulses to vegetables in that extra bit of protein that never fails, the bacon, ending with the bread…Practically alone ensures the survival of the species. Inside are dried beans (that among the Sicilians who love the 'macco bean’ can not miss) they become a rich cream, beets, the pungent aroma of black pepper and flavor of pecorino. A pleasure when it's cold…Plus you can prepare in advance and the rest becomes good.

Ingredients for 4 people:

  • 400 grams of dried shelled beans
  • a golden onion
  • 300 grams of beets
  • half carrot
  • a stalk of celery
  • salt and pepper
  • 4 croutons
  • 4 slices of bacon cut too thin
  • 60 grams of pecorino cheese not too seasoned
  • oil as required

Rinse the beans under running water and place in a large saucepan with the onion, carrot and celery cut into small pieces. Cover with about 800 milliliters of water (being ready to add because the beans absorb like sponges) and, after they have been brought to the boil, simmer for about 50 minutes.

The beans will begin to unravel and to form a cream. Add salt only at the end of cooking. Meanwhile, wash and clean the chard (buy those little annoying although it is more clean, because they are more tender) and cut into pieces of approximately two centimeters in length. When the beans are cooked, add the beets cook them for about ten minutes, until rib will soften.

Preheat the oven to maximum temperature with grill function and tostarvi the toasted bread, on which you have placed the flakes of pecorino, until golden brown. Make the bacon into small pieces and frying it in a pan without added fat until it becomes crispy.

Serve the soup in a holster, condendola with a drizzle of oil and some freshly ground black pepper. Arrange over the bacon and serve hot with croutons.

THE PAIRING: with this soup, we recommend a white Colli del Trasimeno Doc, that should be drunk young. This wine is always a good combination with dishes such as creams and velvety greens. We choose for its low alcohol content and its freshness.


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greedy November 22, 2013 - 12:38

And the carrot with celery?
Where are they going?

Sicilians creative in the kitchen November 22, 2013 - 12:40

And you're right David. They should be cut into small pieces and put in water with onion. I corrected the text: sorry but the blog was born just two days and I was still in panic… Have a nice weekend, ADA


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