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Butterfly Garden's Confederate bean soup




Source of Recipe


Butterfly Garden


Recipe Introduction


Butterfly Garden's owner and chef, Emily Williams, says, that she
adapted this recipe from The Lady and Sons (Random House, 1998), the
first book of her favorite celebrity chef, Paula Deen.


List of Ingredients




2 tablespoons butter
2 slices bacon, chopped into 1/2-inch pieces
1 garlic clove, minced
1 medium onion, chopped
1 green pepper, chopped
2 cups leftover baked beans, or 2 16-ounce cans Bush's baked beans
1/2 pound smoked sausage, cut into 1/4-inch rounds and then cut in
half (to make semi-circles)
1 1/2 cups half-and-half

Recipe



Melt the butter in a stockpot over medium heat. Fry bacon pieces in
the melted butter. Cook bacon until just beginning to crisp. Add the
garlic, onion and green pepper. Sauté the vegetables with the bacon
until the vegetables are wilted, about 10 minutes.

Stir in the baked beans and smoked sausage, and bring the soup to a
low simmer. Simmer for an additional 15 minutes uncovered. Stir in
the half-and-half, 1Ž2 cup at a time. Taste after each addition, to
determine how creamy you want the soup to be. You might not want to
use all 11Ž2 cups.

Serves 4.