I know it’s not really a soup or a cookie , but as the economy bites start using cheaper forms of protein , pulses are it , and for the veggies I’m sure this tastes great without the pork.
Just add whatever you guys like , with a smokeyness to it , I know i once happened on some liquid hickory smoke stuff , never found it again , but I reckon you could marinate some quorn etc.
Prep & Cooking 5 Hours
Pre Heat Oven 10 170 C/ 325 F / Gas Mk 3
450g [ 1lb ] dry haricot beans
2 Litres [ 3 1/2 pints water ]
6 slices bacon or salt pork , about 225g [ 8oz ] cut into pieces
1/2 large onion chopped
1/2 teaspoon dry mustard
100ml [ 4 floz ] maple syrup
75ml [ 3 floz ] dark rum
570 ml [ 1 pint ] bean cooking liquor
2 tablespoons brown sugar
25g [ 1oz ] butter
Soak beans overnight if you want to drastically reduce cooking time .
Put beans in saucepan , cover bring to boil and simmer gently 2 minutes.
Remove from the heat and allow to stand for 1 hour.
Return to the boil and simmer gently, covered for 40 minutes.
Drain, reserving the cooking liquor.
place the bacon or salt pork in an ovenproof dish.
Add the beans onion , mustard , maple syrup , rum and 425ml [ 3/4 pint ] of the reserved cooking liquor.
Bake in an oven for 2 1/2 hours in an uncovered pan to allow a crust to form , then add remaining liquor and bake for further 30 minutes.
Cream together the brown sugar and butter and dot on the top.
Variations to a theme , I didn’t have enough maple syrup this time out , so I used honey and golden syrup , and i also added 100 ml’s of Rum and some whole-grain mustard.
Piccies and feedback welcome.