Serves 6

Ingredients

1 pkg. RHG Heirloom Bean Mix
3 tbsp. olive oil
3 large onions, diced
1 ½ cups celery, diced
1 ½ cups carrots, diced
6 garlic cloves, minced
1 Jalapeno Pepper, minced (seeds included)
3 Bay leaves
1 tbsp. crushed sage
5 slices of Canadian Bacon (or 1 pkg. regular bacon), diced
Olive oil
Grated cheddar cheese
Salt and pepper to taste

Directions

Cover beans in a bowl with cold water; let soak overnight. Drain beans, place in a heavy bottom pot and cover with 2" water. Bring to a boil; reduce to a simmer, cover and let cook until the largest bean is tender (about 1 hour).

Meanwhile, in a separate soup pot sauté bacon in olive oil until lightly browned. Add onions, celery, carrots, garlic, and Jalapeno pepper and sauté until soft and onions are translucent, about 10 minutes. Add sage and bay leaves. Add beans and their liquid and bring everything to a boil for about 5 minutes. Then bring to a very slow simmer, cover pot and continue to cook until beans are completely tender.

Season to taste with sea salt and freshly ground pepper. To concentrate the flavours allow soup to stand for 10 minutes before serving. Drizzle individual bowls with olive oil and sprinkle some grated cheese on top. Delicious served with warm crusty bread.