Baked bean soup Recipe
- 60g/2½ canned borlotti beans, drained and rinsed
- 1 celery stalk, trimmed, chopped
- 1 spring onion, trimmed, sliced
- 50g/2oz cooked bacon, chopped
- 1 garlic clove, peeled and crushed
- pinch dried chilli flakes
- 25g/1oz tomato purée
- pinch stock or bouillon powder
- 250ml/9fl oz water
- Preheat the oven to 180C/350F/Gas 4.
- Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée.
- Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid.
- Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired.
