|I'm trying to use up some of the food items that I've had sitting in the back of the pantry and at the bottom of the freezer. You know the stuff, a can of smoked sardines, or maybe a package of chicken livers that you keep sidestepping every time you open the door.
In my case, it was a can of Bush's baked beans. It wasn't that I didn't want to eat it, the can had fallen on the floor and rolled behind a large pack of paper towels and I just found it. The other item was a package of smoked sausage that had been in the freezer so long that it was completely covered in ice. I could make beanie weenies; haven't had that in years.
When we went and saw Paula Deen a few weeks back, I purchased one of her cookbooks which features recipes from The Lady & Sons restaurant. I had glanced through it quickly upon purchase looking to see if the mac & cheese recipe was included (it was) and would prepare it at a later date. Today, as I was pondering what to do with the beans and sausage, I thought it might be a good idea to see if my new cookbook had a recipe for that combo, and, it turns out, it did.
The following is a recipe for Confederate Bean Soup:
This a great soup to make when you have leftover baked beans. If you don't have leftovers, you can substitute Bush's baked beans. (I had that and I also added a can of Bush's hot chili beans.)
1/2 pound of smoked sausage, slice in 1/4 in slices (I used a whole pound)
2 slices bacon, diced (I used ham lunchmeat)
1 clove garlic, minced
1 medium onion, diced (I omitted the onions, because I'm allergic to them)
1/2 green bell pepper, diced (optional) (I didn't choose this option)
2 tablespoons butter
2 cups Bush's baked beans or leftovers
1 1/2 cups half-n-half (I used 2 cups)
Saute sausage, bacon, onions, garlic and peppers in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-n-half. Increase or decrease h-n-h for preferred thickness. Serve with hot corn bread. Serves three or four.
I added some black pepper to taste and about a 1/2 cup of shredded cheddar cheese. I was very surprised at how well this soup turned out. I served mine with a bit more cheese, a few saltines and dropped the cornbread on top.
I made enough so that I would have leftovers. The problem is that I forgot I was out of Beano, so I'm sure they'll hear me all the way down in Savannah, at least for a few days!