Last night I made a big batch of these big bad baked brown beans and today I up-cycled them into this really lovely sweet boston bean soup, in thickness it’s almost chili like, but I am not sure I would call this chili, but I would call this delishious. I am sure you could cook some kidney beans (or gawd forbid use canned beans) and season them according to the baked bean recipe if you didn’t have left overs on hand. This dish is sweet and smokey, hearty and hot, and best of all it comes together really quickly. In my original baked brown bean recipe I opted to make a meaty-pork version of these beans, but last night I kept things vegan, and used a drizzle of olive oil rather than the bacon drippings.
In a deep pot brown up:
1 yellow onion finely minced
2 celery stocks chopped fine
2 cloves of garlic minced
Once golden add :
4 cups of left over baked brown beans
3 cup of cooked brown rice
1 cup of frozen corn kernels
4 cups of hot water (I boiled the water first in the original bean baking pot to gather a little extra flavor)
parsley a handful chopped fine
2-3 tbsp sweet paprika
1 tbsp chipotle pepper
1 tbsp cayenne (less if you don;t want it kickin’)
a splash of apple cider vinegar
a splash of Worcestershire sauce
a splash of Louisiana style sauce
a handful of finely chopped cilantro.
Boil for at least 20 minutes, or simmer for a few hours. At some point get your immersion blender in there and zip up about 1/3 of the soup, to add some texture and thickness (careful not to over process).
Once the flavoring is to your liking serve garnished with chopped chives and cilantro.