Pork and Pink Bean Soup with Corn Muffin Croutons


  • 2 tablespoons tomato paste
  • clove(s) 2 garlic
  • 6 ounces thickly sliced bacon
  • Chopped scallions
  • Cayenne pepper
  • 1 tablespoon pure maple syrup
  • 2 15-ounce cans pink beans with their liquid
  • + 4 more ingredients
    • ½ medium sweet onion
    • 3 cups chicken stock or low-sodium broth
    • 1 jumbo corn muffin cubes
    • Salt

Preheat the oven to 400°. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan. Add the onion and garlic...

View full recipe at Food & Wine


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