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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker. Ingredients:
1 cup dried great northern beans |
2 tablespoons butter |
1 onion, sliced |
1 celery rib, sliced |
1 beet, boiled, peeled and sliced |
4 tomatoes, sliced |
2 quarts stock (or water) |
salt and pepper |
1 tablespoon fresh mint, finely chopped |
Directions:
1. Soak the beans overnight in water to cover. Drain well.
2. Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
3. Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
4. Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
5. Serve hot, garnished with mint.
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