Wednesday, December 14, 2011

Confederate Bean Soup

This soup disappeared fast. It didn't take long to make, and it really hit the spot on a cold evening.


For dunking, I put some pastrami and muenster cheese on a sliced baguette and heated them up a bit. Soup's always better when you have something to dunk into it.

I found the original recipe here.

Makes: 2-4 servings
Prep time: 5 minutes
Cook time: 35 minutes
Printable Recipe

Ingredients:

  • 2 slices thick bacon, cut into 1/2" pieces
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 small onion, chopped fine
  • 1 green bell pepper, chopped
  • 1 large can (24 oz or 32 oz) baked beans, undrained
  • 1/2 lb smoked sausage, chopped
  • 1 cup half and half

1. Melt butter in a medium sized pot. Add bacon and cook until browned.

2. Add garlic, onion, and pepper and cook until crisp tender.

3. Add beans and sausage. Bring to a boil, reduce to a simmer and simmer, uncovered, for 15 minutes.

4. Stir in the cream and continue cooking on low for 10 more minutes. Stir occasionally.

1 comment:

Cajunlicious said...

Mike I can't wait to try this, it reminds me our Cajun/Creole white beans and sausage!

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