Bean Porridge

Ingredients

• 4 cups cooked or canned baked beans, pureed
• 2 cups stewed tomatoes (fresh or canned)
• 1 bay leaf
• 1 Tbsp. chopped parsley
• 2 Tblsp. chili sauce
• 1 cup sliced carrots
• 1 cup sliced celery
• 1/2 cup sliced onions
• 1 cup sliced peeled potatoes
• 2 qts. water
• 2 tsp. salt

Directions

Combine bean puree, tomatoes, bay leaf, parsley and chili sauce.
Cook remaining vegetables until just tender in 1 to 1 1/2 " water.
Combine bean-tomato mixture, vegetables, 2 qts. water and salt. Simmer 2 hours. Serve hot. Makes 8 servings.

Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Bean Porridge