Navy Beans, Green Chile and Corn Recipe

Step 1

Heat a heavy duty Dutch oven (e.g., 6 qt. enamel) over medium-low heat. When hot, add the cubes of bacon. Once the fat starts to render, turn the heat to medium and cook the bacon, stirring occasionally, until crispy. Transfer to a paper towel to drain. Remove all but about 1 Tbsp. of drippings from the skillet.

Step 2

Add the onion and garlic*. Turn down the heat to medium-low and cook for 3 minutes or until onion is translucent.

Step 3

Add the corn, tomatoes, thyme and oregano. Cook for 3 to 4 minutes until the tomatoes are soft. Add the chile, beans, and pepper. Heat through and remove from heat.

Step 4

Stir in the ricotta, cilantro and lime juice. Taste. Add salt if needed remembering that you will be topping with bacon and/or pine nuts.

Step 5

Serve in soup bowls. Top with bacon or pine nuts and enjoy.

Step 6

Heat a small skillet over medium heat. Add the pine nuts and toss around the skillet until lightly brown.