Baked bean soup with cheesy wedges

Posted by adm On September - 2 - 2011

How to cook Baked bean soup with cheesy wedges


  • 3 x 220g cans baked beans in tomato sauce
  • 40ml (2 tbs) olive oil
  • 1 onion, finely sliced
  • 400g pancetta or bacon, shredded
  • 2 garlic cloves, humbled
  • 300ml chicken strain
  • 400g can diced tomatoes
  • 40ml (2 tbs) Worcestershire sauce
  • Cheesy wedges

  • 3 medium desiree potatoes
  • 1 1/2 tbs olive oil
  • 1 tsp mild pimento
  • 100g taleggio, sliced or cheddar cheeseflower, grated

How to:

  • Preheat oven to 190°C. To make wedges, cut each potato into 6 wedges. Combine oil and paprika in a bowl and season swell. Toss in wedges, then transfer to a baking dish and bake for 35 proceedings.

  • Lag, mash or puree half the beans. Heat the oil in a large saucepan, add onion and pancetta and cook over medium-high passion, stirring occasionally, for 5 proceedings. Add the garlic and cook for 2 proceedings. Add the mashed beans, whole beans, strain, tomatoes and Worcestershire sauce. Stir to compound, then bring to the seethe. Reduce heat to low and simmer, stirring occasionally, for 20 proceedings.

  • Scatter the sliced or grated cheese over the wedges and bake for a promote 5 minutes. Dish with the soup.

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