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From: Sylvia Roffey

A smooth, wholesome beefy bean soup that is now a favourite for any baked bean lover.

COOKING INSTRUCTIONS

INGREDIENTS
  • 300g Ready made Bolognaise Mince
  • 3 Celery
  • 2 Carrots
  • 1 Knorr Beef Stock Pot
  • 400ml​ Water
  • 400g Borlotti Beans
  • 415g Baked Beans
  • 2 Potatoes
  • 100ml Ketchup
  • Tabasco
  • Salt and Pepper

 

METHOD
  1. Fry celery in heavy based pot with a little oil for five minutes then add the carrots and beef stock pot and stir.
  2. Add the bolognaise mince and simmer with the lid on for a further 6 minutes. Add the water and stir well.
  3. Add the Borlotti beans and half of the baked beans. Simmer slowly for 30 minutes. Add chopped potatoes and simmer until soft. Blend until smooth then add the ketchup, salt, pepper and tabasco. Add the remaining baked beans and serve.
  4. Discard the bay leaves and season to taste, stir in the chunks of Goats cheese and allow to melt through.