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    You are in: Home / Recipes / Red Pottage Recipe
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    Red Pottage

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    PanNan's Note:

    This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.

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    Units: US | Metric


    1. 1
      Soak the beans overnight in water to cover. Drain well.
    2. 2
      Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
    3. 3
      Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
    4. 4
      Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
    5. 5
      Serve hot, garnished with mint.

    Ratings & Reviews:

    • on September 03, 2012


      This was astonishingly good! I guess the secret is the saut?ing in butter before adding the stock. I used beef stock for this. Actually I was a bit skeptical about the mint for serving, but it turned out excellent. Really interesting, tasty soup which I will make again. Thanks lovely for sharing :)
      Made for ZWT 8 / Family Picks for the Lively Lemon Lovelies

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Pottage

    Serving Size: 1 (151 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 164.5
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 2.5 g
    Cholesterol 10.1 mg
    Sodium 54.9 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 7.7 g
    Sugars 4.4 g
    Protein 7.8 g

    The following items or measurements are not included:


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