Are you craving a warm, comforting bowl of deliciousness that’ll transport you straight to a cozy Irish pub? Look no further! This recipe recreates the legendary Senate Bean Soup from McGuire's Irish Pub, a hearty and flavorful dish perfect for a chilly evening or a satisfying weeknight meal. It’s surprisingly easy to make at home, proving that delicious homemade food doesn't have to be complicated. Get ready to experience the magic of this easy recipe!
Ingredients:
This recipe makes a generous serving, perfect for sharing or enjoying leftovers.
- 1 pound dried navy beans, picked over and rinsed
- 8 cups water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 slices thick-cut bacon, diced
- 1/2 cup chopped ham (optional, but adds great flavor!)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions:
Get started:
- In a large pot or Dutch oven, combine the navy beans and 8 cups of water. Let them soak overnight (or at least for 4 hours). This step significantly reduces cooking time and improves the texture of the beans.
Sauté the aromatics:
- While the beans are soaking, heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving the rendered bacon fat in the pan. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Combine and simmer:
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Drain the soaked beans and add them to the skillet along with the cooked bacon, ham (if using), thyme, rosemary, smoked paprika, and bay leaf. Pour in the Worcestershire sauce. Season generously with salt and pepper.
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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5-2 hours, or until the beans are tender. Stir occasionally to prevent sticking. Add more water if necessary to maintain a consistent liquid level.
Finishing touches:
- Once the beans are cooked through, remove the bay leaf. Taste and adjust seasoning as needed. You can use an immersion blender to partially puree the soup for a creamier texture, or leave it chunky for a heartier feel. Garnish with fresh parsley before serving.
Tips and Variations:
- For a smoky flavor, use smoked bacon instead of regular bacon.
- Add a splash of Irish whiskey or stout for an authentic pub experience.
- Feel free to add other vegetables like diced potatoes or bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavor actually improves over time!
- This soup freezes well; simply allow it to cool completely before storing in freezer-safe containers.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Protein: Approximately 15-20g
- Fiber: Approximately 10-15g
This McGuire’s Irish Pub Senate Bean Soup recipe is a delicious and satisfying meal that's perfect for a cozy night in or a casual gathering. Its simple ingredients and straightforward instructions make it an ideal choice for both beginner and experienced cooks. Enjoy the warm, comforting flavors of Ireland in every spoonful!