1/2 pound bacon, diced
1 onion (1/2 lb.) peeled and diced
3/4 cup diced celery
1 carrot (1/4 lb.) peeled and diced
2 cloves garlic, minced
2 Tbsp dried oregano
1 Tbsp minced fresh jalapeno chili
2 quarts fat-skimmed chicken broth
1 1/2 cups beer (12-oz)
3/4 tsp coarsely ground pepper
2 tsp Worcestershire sauce
6 cups drained canned or cooked Great Northern or other small white beans
1/4 cup chopped fresh cilantro
salt
In a 5 to 6-quart pan over medium-high heat; frequently stir bacon until almost crisp, 10 to 12 minutes. Discard all but about 2 Tbsp fat. Add onion, celery, carrot and garlic.
Stir often until vegetables are limp, about 15 minutes. Add oregano, chili, broth, beer, pepper, Worcestershire sauce and beans.
Bring to a boil, cover, and simmer to blend flavors, 20 to 30 minutes. Add cilantro, then salt to taste.
Makes 6 to 8 servings.
