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North Carolina, United States

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Monday, January 18, 2010

Year of Soup Recipe Challenge Week 2- BBQ Baked Bean Soup

Today I'm trying to play "catch up" by getting week 2 of my "Year of Soup" challenge posted. The recipe for week 2 is something a bit different, and perhaps even was inspired by the amazing BBQ baked beans my cousin Wendy makes for every family picnic at my Aunt Pat's house in PA. They are so good, I really believe that there would be a family riot if she ever showed up without those beans!

So how did I make Wendy's yummy beans into soup? Well, I have a colleague and foodie friend, Anne Coleman, who loves to take entrees, sandwiches and other non-soup foods and "morph" them into soups (check out her great blog, A Thousand Soups). I just love her idea, and I wanted to try it for a contest recipe I was developing. So, even though I have never gotten that wonderful bean recipe from Wendy, the taste of them is a delicious and unforgettable memory that I called on to create my new soup recipe, BBQ Baked Bean Soup (thanks Wendy!).

BBQ Baked Bean Soup (serves 4-6)
3 tbsp. olive oil
1 small onion, chopped
1 tbsp. chili powder
1 ½ tsp. dry mustard
1/8 tsp. cayenne pepper
2 (15-oz.) cans stewed tomatoes, roughly chopped, reserve juice
2 (15-oz.) cans Great Northern beans, drained and rinsed, 1/3 cup of beans reserved and mashed
¼ cup molasses
1 tbsp. brown sugar
1 lb. smoked sausage, cut into 1-inch slices
4 cups water

Heat olive oil in a large pot. Add onions and cook over medium-high heat until soft. Add chili powder, dry mustard, cayenne pepper, and cook for 1 minute. Add stewed tomatoes and their juice; add whole beans, 1/3 cup mashed beans, molasses, brown sugar, smoked sausage, water, salt and pepper to taste. Bring to a boil over medium-high heat, reduce temperature to medium, and cook uncovered 10 minutes. Season to taste with salt and pepper.

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"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan


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