RED POTTAGE

Red Pottage image

This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.

Provided by PanNan

Categories Onions

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried great northern beans
2 tablespoons butter
1 onion, sliced
1 celery rib, sliced
1 beet, boiled, peeled and sliced
4 tomatoes, sliced
2 quarts stock (or water)
salt and pepper
1 tablespoon of fresh mint, finely chopped

Steps:

Soak the beans overnight in water to cover. Drain well.
Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
Serve hot, garnished with mint.

Nutrition Facts : Calories 164.6, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 54.9, Carbohydrate 25, Fiber 7.8, Sugar 4.4, Protein 7.8

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