Baked-bean soup

Yield: 6 Servings

Measure Ingredient
3 cups Cold baked beans
6 cups Water
2 slices Onion
2 \N Stalks celery with leaves
1½ cup Stewed canned tomatoes
1 tablespoon Chili sauce
1 teaspoon Salt
½ teaspoon Fresh ground black pepper
1 teaspoon Sugar
2 tablespoons Butter
2 tablespoons Flour

This is a great way to use up leftover baked beans, and the regularity with which this soup was served in Shaker communities indicates that they had a lot of leftover beans. The dish was an absolute staple, and I think it is really very good ... and certainly hearty.

Put the beans, water, onion, and celery in a saucepan and bring to a boil for 30 minutes. They would rub this through a sieve, but I put mine through the food processor. Do the same with the tomatoes and add to the soup. Add the chili sauce and seasonings. Melt the butter and cook with the flour for 2 minutes to form a roux. Stir the roux into the soup and keep stirring over medium heat until the soup thickens a bit.

You might also try mustard or horseradish for a variation. These additions were common in the Hancock Shaker community.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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