Hi there. I'm trying out for a chance to attend Taste of the NFL with Red Gold®.
Wish me luck! I seriously want to go!
Taste of the NFL is the night before the Superbowl and proceeds benefit food banks across the country. So here goes- I'm sticking with what I know and submitting one of my go-to recipes and one that I've shared on the blog a few times.
This is a hearty bean soup with bacon and tomatoes and is a fantastic game day dish. Beans, bacons and tomatoes... Really good tomatoes - Red Gold® tomatoes.
Recipe: Sante Fe Lima Bean Soup-- (from Sidney's Just South cookbook (Atlanta, GA)
1/2 cup onion, chopped
1/2 tsp garlic powder (or) 1 clove fresh garlic
3 quarts water
1/4 lb bacon, cut into medium sized pieces
1 lb dried baby lima beans
4 tsp salt
1/2 tsp black pepper
1 can of Red Gold® Diced Tomatoes (around 15 oz)
3 tbs brown sugar
3 tbs parsley flakes
1 tbs chili powder
1. In large pan or Dutch oven, cook bacon until crisp. Remove bacon.
2. To the fat add chopped onion and fresh garlic. Saute for five minutes. Remove from heat.
3. Add beans, water, salt, pepper and bacon. Return to heat and bring to boil. Reduce heat, cover and simmer 1 1/2 hrs or until beans are just tender.
4. Add the tomatoes and brown sugar. Cover and simmer 1 hr until beans are very soft.
5. Stir in parsley flakes and chili powder. Cover and simmer 15 minutes longer.
*cook's notes*
*If you are not able to find dried baby lima beans, you can substitute with regular dried lima beans, although the dried baby lima beans are the best (in my opinion).
*bacon- I've substituted turkey bacon before and liked the result-- but I prefer regular bacon- it adds the smokiness and fat which really makes this recipe rock.
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