Tuesday, January 17, 2012

Confederate Bean Soup...A Paula Deen Recipe

An excellent soup on a winter's day.

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!

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