So here we are. In a global Pandemic. Is this really happening? Yep. So before I talk about this recipe I want to talk a bit about what’s going on. I was reading the other day how historically people tend to dismiss pandemics early on, whether it was the plague in the 14th century, the flu in 1918 or more recently the AIDS epidemic to where we are now with the Coronavirus. There are still people in denial. I admit I had some skepticism early on, but by the last couple weeks of February I started to not touch door knobs in public places and not touch my face. I had jury duty on March 4th and was armed with hand sanitizer and tissues to avoid touching doors or whatever. It was clear at the time that this is not going away by wishful thinking or hopeful optimism. I started some reasonable shopping last week and went to Costco last Tuesday for our usual stuff, it was remarkably calm there and not too busy, they had already implemented cleaning procedures, as soon as you entered they sprayed down the handle of the shopping cart, and throughout the store I saw employees cleaning the handles of refrigerator doors. It gave me hope and confidence that we can get through this with a smart strategy. And we can! But we have to take this seriously to do so. If you want to support your local restaurants, get orders to go and tip accordingly, or better yet, if they have gift cards you can buy them now to use later. I know a lot of restaurants and bars could have serious financial problems over the next few weeks (or months, gasp!) But we should not be congregating as if nothing is going on. Please do your best to keep distance and also support your local businesses. This is really an issue for the federal government which needs to step up and address this because it will become a major problem and the shops need support now more than ever. Please be mindful of all of this and try not to touch your face when you are in a public area, it is so hard not to touch your face!

With that said, back to the White Bean and Bacon Soup. I’ve made this a few times now over the past couple months or so. It is super easy to put together, quick too, and uses mostly pantry items or things you have in the fridge already. I’ve made this with charred jalapeño chopped up and another version with Harissa, so you can swap out whatever spice you like. If you have neither of those on hand you can use a bit of paprika and/or chili powder, or, if you don’t want it spicy you can just forget about any of that and it will be just as delicious, because the bacon gives it such a wonderful rich smokey flavor.

I will most likely be cooking with pantry items in the coming weeks and will share the recipes that work best for when you’re working with what you’ve got.

Here are a couple of links that might be helpful about the Coronavirus, what is going on in your area and why this is happening.

Stay safe friends, and most of all this is tragically more fatal to older people and people with a compromised immune systems, even if you are young it is possible to spread the virus unknowingly to others.

White Bean and Bacon Soup

4 slices thick cut bacon
3 cans white beans, drained and rinsed
1 carrot, diced
2 celery stalks, diced
1 small onion, chopped
1 garlic clove, minced
1 tablespoon tomato paste
1 can diced tomatoes
1 (heaping) tablespoon Harissa
6 cups chicken stock
1 teaspoon fresh thyme (or dried thyme)
1 bay leaf
Salt and pepper to taste

In a large dutch oven cook the bacon strips until crisp. Remove and place on paper-towel-lined plate. When cool cut bacon into half-inch pieces.

Remove some of the bacon fat from the pot, leaving 2-3 tablespoons remaining. Over medium heat add the onion, garlic, carrots and celery to the pot, cook for 10-15 minutes. Stir in the tomato paste and cook for about a minute. Add the diced tomatoes, chicken stock, harissa, thyme and bay leaf, bring to a simmer and then add the beans. Allow to simmer for about 15-20 minutes, then add the bacon and simmer for an additional 10 minutes. Add salt and pepper to taste.