Red Pottage

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.

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• 1  cup dried great northern beans
• 2  tablespoons butter
• 1  onion, sliced
• 1  celery rib, sliced
• 1  beet, boiled, peeled and sliced
• 4  tomatoes, sliced
• 2  quarts  stock (or water)
•  salt and pepper
• 1  tablespoon of fresh mint, finely chopped

Directions

1. Soak the beans overnight in water to cover. Drain well.
2. Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
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. Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
5. Serve hot, garnished with mint.