pages

Translate

Saturday, March 28, 2015

Meg O'malley's Irish Parliament Bean Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 12-13
  • 2 lbs navy beans (dried)
  • 1 mutton bone
  • 1 gallon water
  • 1 medium onion, diced small
  • 4 stalks celery, diced small
  • 2 carrots, diced small
  • 1 pinch salt
  • 1 pinch pepper
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf

Recipe

  • Rinse beans in cool water and soak overnight.
  • in a 6-quart stock pot, add drained beans, mutton bone, water, and seasonings and bring to a simmer.
  • Continue to simmer over a medium-low heat, stirring occasionally, until beans are soft (about 1 1/2 hours). 
  • Add vegetables and cook until tender and soup has thickened. remove muttun bone, adjust seasonings and enjoy with Irish brown bread or you favorite crackers.
  • notes: i first cooked a bone-in mutton by rubbing the surface with ground ginger and cloves; put in a "brown-n-bag" and pour in a small bottle of ginger ale.
  • seal and place in a 325* oven for 3 hours. to the soup, i add an extra carrot, more salt and pepper, an extra teaspoon of thyme and some of the mutton that i have diced. 
  • You can use ham instead of mutton.

No comments:

Post a Comment