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Baked Bean Soup - Culture, Family, Travel, Consumer Reviews - Posted: 12th Mar, 2010 - 7:30pm
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Archived Recipe: Beans And GrainsPost Date: 12th Mar, 2010 - 7:30pm / Post ID: #
Baked Bean Soup
Recipe name:
Baked Bean Soup 
Recipe category:
Beans And Grains
What are your thoughts about this delightful dish? 
Recipe detials:
Beans and Grains
2 tb Olive Oil 1 Onion, Chopped 5 ts Chili Powder 1 1/2 ts Dry Mustard 2 c Water 2 cn Cannellini (White Kidney Beans, (15-oz. Cans), Rinsed, Drained 1 cn Stewed Tomatoes, With Juice (14-1/2 Oz. Can) 3 tb Unsulfured (Light) Molasses Heat oil in heavy large saucepan over medium heat. Add onion and cook until soft, about 8 minutes. Add chili powder and mustard and stir 1 minute. Add water, beans, tomatoes with their juices and molasses. Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon. Season with salt and pepper. Makes 2 generous servings; can be doubled If you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup. Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale. Recipe from Bon Appetit, March, 1993 - "30-Minute Main Courses" Source: Bon Appetit - March, 1993 |
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TOPIC: Baked Bean Soup