Sort and wash beans and place in a large ovenproof
Dutch oven. Cover with water to 2 inches above beans, and bring to
a boil. Cook for 2 minutes. Remove from heat; cover and let stand
1 hour. Drain beans and set them aside.
Cook the bacon in the Dutch oven over medium heat until crisp. Remove
bacon from pan and drain all but 2 tablespoons bacon fat from the
pan. Crumble the bacon and set it aside. Add the carrot, onion, green
onions, and garlic to the bacon fat and sauté for 3 minutes.
Add the beans, 2 cups water, red pepper, black pepper, and broth.
Bring to a boil. Cover and simmer for 45 minutes or until the beans
are tender.
Combine crumbled bacon, parsley, brown sugar, and lemon rind; stir
well. Sprinkle over soup when you serve it.
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