Recipe - Baked-Bean Soup

3 cup Cold baked beans
6 cup Water
2 sl Onion
2 Stalks celery with leaves
1 One half cup Stewed canned tomatoes
1 tablespoon Chili sauce
1 teaspoon Salt
One half teaspoon Fresh ground black pepper
1 teaspoon Sugar
2 tablespoon Butter
2 tablespoon Flour

This is a great way to use up leftover baked beans, and the regularity
with which this soup was served in Shaker communities indicates that they
had a lot of leftover beans. The dish was an absolute staple, and I think
it is really very good ... and certainly hearty.

Put the beans, water, onion, and celery in a saucepan and bring to a boil
for 30 minutes. They would rub this through a sieve, but I put mine through
the food processor. Do the same with the tomatoes and add to the soup. Add
the chili sauce and seasonings. Melt the butter and cook with the flour for
2 minutes to form a roux. Stir the roux into the soup and keep stirring
over medium heat until the soup thickens a bit.

You might also try mustard or horseradish for a variation. These
additions were common in the Hancock Shaker community.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.