|1 1/2 cups||dry WHITE PEA BEANS, soaked||375 mL|
|5||slices bacon, cut in 1/2 inch (1 cm) pieces||5|
|1 1/2 cups||onion, chopped||375 mL|
|3/4 cup||celery, diced||200 mL|
|6 cups||liquid from beans plus water||1.5 L|
|1 1/2 tsp||salt||7 mL|
|1/2 tsp||pepper||2 mL|
|6 cups||milk||1.5 L|
|2 tbsp||parsley, chopped||30 mL|
|3/4 cup||grated carrot or other vegetable||200 mL|
In a large saucepan fry bacon until crisp. Remove from pan and drain. Saute onion and celery in bacon fat until onion is transparent. Add bean liquid, beans and seasonings. Cover and cook until beans are tender and water is almost absorbed (about 2 hours). Add milk, parsley and carrot. Bring to boil. Sprinkle with crumbled bacon. Use diced cooked vegetables for a different variation.
BEANS are an ideal alternative to meat.