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Three Bean Soup

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Joined: 19 Oct 2007
Posts: 1220
Location: central PA

PostPosted: Sat Oct 10, 2015 9:09 pm    Post subject: Three Bean Soup Reply with quote

ultra simple and delicious soup - quick prep, but needs 3-4 hours of simmering - or refrigerate and serve next day - for best flavor.

the basics to this I adapted from Chef Longwind; modified for quantity, clarity and seasonings.

be aware - this makes about 8 servings of soup. it reheats well, I would not recommend freezing it.

slice three strips of bacon into roughly 0.5 inch / 2-3 cm cuts
slice into long-wise quarters, then dice, one hot dog.
chop a large onion to a medium dice

in a heavy bottomed pot, fry the bacon and hot dog chunkettes until the bacon fat starts to crisp. add onions, continue to fry down until onions are soft.

add 1-2 cloves of medium minced garlic and stir through; fry additional 5 minutes to sweeten the garlic.

add, including can liquid:
two 15.x oz / 880 grams by weight cans of pinto beans
one 15.x oz / 440 grams by weight can of black beans
one 15.x oz / 440 grams by weight can of dark red kidney beans

seasoning: (many options per individual taste, here's mine)
salt - take care to not over-salt at the outset; taste & adjust at end
fresh black pepper
1 tablespoon / 15 ml celery seed

this mix needs to simmer at a very low temp for minimum three hours. stir occasionally - adjust frequency to how much may be gooping up on the bottom of the pan. use a flame tamer as needed.

check the consistency every 15 minutes or so as the simmer starts - beans absorb liquids....
depending on the liquid content by brand of the beans, it may be necessary to thin the mixture to a soup consistency. I use chicken stock/broth. other options: milk/cream

when it's all hot&bubbly&simmered - serve in a large shallow bowl with crackers or biscuits.

the controlling quantity factor here is how much is in a can of prepared beans. to prepare a smaller quantity one could use dry beans, soaking / re-hydrating. a basic rule of thumb is dry bean double in weight when soaked/re-hydrated - but I have very limited experience re-hydrating these types of beans - regrets cannot provide a lot of detailed info for starting with dried beans.
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