Instructions:
Pour the butter beans with juice and water in a saucepan over medium heat. Rough chop the onion and cut the sausage into pieces and toss into the pan. Add a few grinds of black pepper and cover the pan.
Bring to a rolling simmer and let simmer 15 minutes. Dip into serving bowls and enjoy.
You can multiply this recipe to make bigger batches. This way, you can plan for leftovers.
I really think this soup tastes even better after setting in the refrigerator overnight, but I can never let it be without eating a nice batch first.
You can add a little extra in the taste and looks department by putting a dollop of sour cream with chives on top of each serving.
This should only be used when serving this soup for a special occasion or party.
Otherwise, you’ll just be taking away from some of the authenticity of this “good ol’ redneck boy, down-home bowl of soup.”
This farm news was published in the May 2, 2007 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
|
