• 1 tablespoon olive oil
  • 1 cup diced bacon
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 1 pound white beans, soaked overnight
  • 1 cup seeded chopped tomatoes
  • 3 bay leaves
  • 3 thyme sprigs
  • 1½ quarts chicken broth
  • 1 teaspoon salt
  • 2 teaspoons freshly ground white pepper
  • 1½ teaspoons Cajun seasoning
  • chopped parsley for garnish


  1. Drain beans and place in a pot with enough water to cover
  2. Cook for 2 hours.
  3. In a large pot, heat olive oil and bacon over medium high heat until fat begins to render
  4. Add onion, carrots and celery and cook 5 minutes.
  5. Drain beans and add tomatoes, bay leaves, thyme sprigs and stock
  6. Bring to a boil, then reduce heat to low and simmer 40 minutes.
  7. Remove thyme sprigs and bay leaves before serving.
  8. Garnish with chopped parsley.

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