Josef Lorenz

Grandma Brown's Bean Soup with Bacon
Servings: 12

To Central New Yorkers, Grandma Brown's Baked Beans were a staple at backyard barbecues, family picnics, and cookouts for generations. The company was founded by Lulu Brown in 1937 and operated out of a small warehouse in Mexico, NY, until it closed in 2020 due to the COVID-19 pandemic. Operations have not resumed since.
The company had three lesser-known, Depression-era products besides their claim-to-fame Baked Beans. These were: Split Pea Soup, Saucepan Beans, and Bean Soup.
Below is my recipe for Grandma Brown's Bean Soup with Bacon. You'll find the recipe contains the exact ingredients (no more, no less) of what was listed on the back of the cans. Feel free to doctor this up however you like. I've opted for crispy bacon as a garnish and you cannot stop me.

Ingredients
1 pound (about 2 cups) dried navy beans
Water, for soaking and cooking
6 slices bacon, finely chopped
1 large onion, finely chopped
1/4 cup packed brown sugar
1 tablespoon corn starch
Salt and pepper to taste

Steps
1. Rinse the dried navy beans under cold water and remove any debris.
2. Place the beans in a large bowl and cover with water. Allow them to soak overnight or for at least 8 hours.
3. Drain and rinse the soaked beans. Transfer the beans to a large pot and cover with fresh water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer the beans for about 1 to 1 1/2 hours, or until tender but not mushy. Drain and set aside.
4. In a separate large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
5. Optional: Remove half of the cooked bacon and set it aside for garnish.
6. Add the chopped onion to the pot with the remaining bacon and cook until the onion is soft and translucent.
7. Add the cooked navy beans to the pot with the bacon and onion. Stir in the brown sugar, corn starch (dissolved in a little water to make a slurry), salt, and pepper to taste.
8. Add enough water to cover the beans and bring the soup to a simmer. Let the soup simmer for about 30 minutes, stirring occasionally, until the flavors have melded together and the soup has thickened slightly.
9. Taste the soup and adjust the seasoning with salt and pepper if needed. Serve the soup hot, garnished with the reserved crispy bacon on top (optional).