Date: Thu, 09 Sep 93 11:30:04 MDT
From: email@example.com (131010000-BadianS(DR1510)43)
This is really tasty. Lots of zip. Comes to you from "Soup's On" by
Nancy Baggett and Ruth Glick. No oil or meat in the original recipe.
Tangy Three Bean Soup
Serves 5 to 6
1/2 cup dry black-eyed peas, sorted and washed
1/2 cup dry pinto beans, sorted and washed
1/2 cup dry Great Northern beans, sorted and washed
6.5 cups water
1 large garlic clove, minced
1 large onion, finely chopped
1 large carrot, thinly sliced
1 large celery stalk, thinly sliced
1/8 tsp ground cloves
1 large bay leaf
1 15-oz can tomato sauce
2 Tbl packed dark or light brown sugar
1 Tbl apple cider vinegar
1 Tbl light molasses
1/2 tsp powdered mustard
1/2 tsp chili powder
1/2 tsp celery salt
1/4 tsp dried thyme leaves
1/4 tsp paprika
3 to 5 drops Tabasco sauce, or to taste
1/4 tsp black pepper, preferably freshly ground
1/2 tsp salt or to taste
1. Put the beans in a large saucepan or small pot. Cover them with 2"
of cold water. Bring to a boil over high heat, and boil for 2 minutes.
Remove the pan from the heat and let the beans stand, covered for 1
hour. Drain the beans in a colander and discard the soaking water.
2. Return the beans to the pot in which they soaked. Add the water,
garlic, oni on, carrot, celery, cloves and bay leaf. Bring mixture to
a boil over high heat. Lo wer the heat, cover and simmer the beans for
2 to 2.25 hours or until they are very tender and have thickened the
3. Add all the remaining ingredients and stir to mix well. Simmer the
soup for an additional 25 to 30 minutes, or until the flavors are well
blended. Discard the bay leaf.
I think with some modifications (less water, less spices) this could
be turned into a dynamite baked bean dish. It was a smoky, spicy bbq
flavor that I associate with baked beans.