Pork And Pink Bean Soup With Corn Muffin Croutons
|Thickly sliced bacon||6 Ounce, cut into 1-inch strips|
|Sweet onion||1⁄2 Medium, very finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Tomato paste||2 Tablespoon|
|Pure maple syrup||1 Tablespoon|
|Canned pink beans with liquid||30 Ounce (2 Cans, 15 Ounces Each)|
|Chicken stock/Low-sodium chicken broth||3 Cup (48 tbs)|
|Jumbo corn muffin||5 Ounce, cut into 3/4-inch cubes|
|Chopped scallions||4 (For Garnish)|
1. Preheat the oven to 400°. In a medium saucepan, cook the bacon over moderately high heat until browned and crisp, about 7 minutes. Transfer the bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
2. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes. Add the pink beans and their liquid and cook until slightly thickened, 2 to 3 minutes. Add the chicken stock and bacon and season lightly with salt and cayenne pepper. Simmer the soup over moderate heat until thickened slightly, about 15 minutes.
3. Meanwhile, spread the corn muffin cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the croutons cool slightly.
4. Ladle the soup into deep bowls, garnish with the corn muffin croutons and chopped scallions and serve.