REC - Sweet & Smoky Baked Beans / Sausage and Red Lentil Soup - RFC
Cookbook page 34

rec.food.cooking - cookbook - page 34
Soups, Salads & Vegetables

Sweet & Smoky Baked Beans

2-1/2 cups (about 500 g) navy beans
1 small whole onion, peeled
1 chunk salt pork (1-inch/2.5 cm)
2 slices hickory-smoked bacon, chopped
2 tablespoons dark brown sugar
2 tablespoons dark molasses
2 tablespoons pure maple syrup
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon liquid smoke (optional)

Method #1 - Cover dry beans and salt pork in a sauce pan with cold
water and bring to a boil. Remove from heat and let it sit for 20
minutes.

Method #2 - Soak dried beans in cool water overnight. Add salt pork &
bring to a boil the next morning.

Drain the beans and salt pork and add it to bean pot. Add the
remaining
ingredients plus just enough water to cover the beans. Stir to mix all
ingredients. Cover and simmer at 250F (121C) degrees for 6 (Method
#2) to 8 (Method #1) hours, stirring & adding water occasionally to
keep
beans covered. Remove cover for last 30 minutes to remove excess
water and let the beans darken. Serves 4.

Source: Kendall F. Stratton III (K3) - Maine, USA


Sausage and Red Lentil Soup

My husband loves the soup -- he calls it a "smiler".

2 tablespoons olive oil
1 onion, chopped
1 carrot, diced
3 garlic cloves, minced
1 cup (about 200 g) red lentils
2 cups (about 180 g) diced potato
1 cup (about 175 g) corn
2 bay leaves
1/4 teaspoon ground cumin
2 quarts (2 l) chicken stock
salt and pepper to taste
1/2 pound (250 g) smoked sausage, cut into 1/2-inch (1.3 cm) pieces


Cook the onion, carrot and garlic in the olive oil for 5 minutes or
until soft
and lightly browned. Add all remaining ingredients except the sausage
and cook for 35-40 minutes or until lentils and potatoes are soft. Add
the
sausage pieces and simmer about 15-20 minutes more until you achieve
the desired taste. If you want soup that's more appropriate for a
first
course, omit the sausages and add 4 pieces of crumbled bacon with the
lentils. Yields: about 2 quarts (1.9 l) of soup. Preparation time:
about 1
hour.

Source: Ronda L. Carnicelli - Wisconsin, USA