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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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PEA BEAN WITH BACON SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fargo Estate in Denton, Texas in 1986. Ingredients:
2 cups dried pea beans |
water for soaking |
6 cups water |
2 teaspoons salt |
1 bay leaf |
6 slices bacon |
1 cup chopped onion |
2/3 cup diced carrots |
1/4 cup chopped celery leaves |
1 cup tomato juice |
Directions:
1. Sort and soak beans overnight then drain beans and discard soaking water.
2. In a large saucepan combine soaked beans, 6 cups water, salt and bay leaf.
3. In a small skillet fry bacon until crisp then drain on paper towels.
4. Crumble bacon then pour all but 2 tablespoons of bacon drippings from skillet.
5. Sauté onions, carrots and celery in drippings until onions are tender but not browned.
6. Stir sautéed vegetables into beans then bring to a boil and reduce heat.
7. Cover and simmer until beans are tender about 1-1/2 hours.
8. Remove bay leaf and discard then remove 1 cup bean mixture and set aside.
9. Drain remaining beans reserving cooking liquid.
10. Add water to cooking liquid if necessary to measure 2 cups.
11. Combine bean mixture and 2 cups reserved cooking liquid in blender then puree.
12. Return purée and 1 cup reserved beans to saucepan.
13. Stir in 1/2 cup tomato juice and crumbled bacon.
14. Add more tomato juice if thinner consistency is desired.
15. Heat 10 minutes until thoroughly warmed.
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