Bean & Bacon Chowder

My mom sent me these great Canario beans from the country store in NC. I had never heard of them before but did some research and they taste similar to white beans. They are delicious. This recipe doesn't disappoint, has a great smokey flavor and tastes wonderful. 

1 large onion, chopped 

3 cloves garlic, minced

4 slices uncured bacon, cut into little pieces

4-6 carrots, chopped

A pinch of cayenne pepper

1 tablespoons dried thyme (or a few springs of fresh if you have it)

2 to 3 cups dried Canario beans, soaked. (If no Canario beans, substitute any white bean.)

2 quarts chicken stock

2 tablespoons apple cider vinegar (or you could substitute with white wine vinegar)

Salt and pepper to taste

Saute onions in butter, add bacon and cook until onions are soft. Add carrots, cayenne, and thyme and cook for about 10 minutes, until carrots begin to get tender. Add soaked beans and stock and cook for about 90 minutes, until beans and carrots are very tender. Puree soup lightly. Season to taste with vinegar, salt, and pepper, and serve!