Written by Lynnette
Baked Bean Soup
It is well worth making some extra baked beans so you can have enough leftovers to make this soup. I've also included a good recipe for baked beans.
3-cups (3/4 L) baked beans
1 medium onion, chopped
2-stalks celery, chopped
1-1/2-cups (3-1/2 dL) canned tomatoes
1-1/2 teaspoons chili powder
freshly ground black pepper
Step 1...Put the baked beans, onion, celery, tomatoes, and chill powder in a large pot with 6 cups water. Bring to a boil, reduce heat and simmer, partly covered, for 30 minutes.
Step 2...Mash and beat until smooth or puree in a blender or food processor. Reheat, add salt and pepper to taste.
Recipe for baked beans;
2-cups (1/2 L) navy beans, small white beans or Great Northern beans
about 1 teaspoon salt
1/4-pound (115 g) salt pork
2-teaspoons dry mustard
5-tablespoons dark brown sugar
Step...Wash the beans and pick out any pebbles, and soak overnight. Or use the short method, put beans in pot, cover with 6 cups of water, bring to a boil and cook for about 5 minutes. Remove from the heat, cover the pot and let stand for 1 hour before cooking.
Step 2...Add the salt stir and drain, reserve the liquid.
Step 3...Preheat oven to 300 degrees.
Step 4...Cut off about third of the salt pork and place it in the bottom of a bean pot. Add the beans to the pot.
Step 5...Blend the mustard, brown sugar and molasses with the bean liquid and pour over the beans. Cut several gashes in the remaining salt pork and place on top of the beans. Cover and bake for about 6 hours, adding water as needed. Uncover for the final hour of cooking so the pork will get brown and crisp.
Serves 8 to 10.
Warning; while baking be sure to check for water in the bean pot. You don't want the beans to dry out. Add just enough water to cover if needed.