Frankfurter Bohnensuppe ( Bean Soup With Frankfurters )

Wednesday, August 25, 2010

1 pound navy beans, dried

2 onions; small, chopped

8 cup water

1 teaspoon salt

3 cup beef broth

1/4 teaspoon pepper, white

1 carrot, chopped

6 frankfurters, sliced

1 celery stalk, chopped

2 tablespoon parsley, chopped

4 bacon; strips, cubed

1) Soak beans overnight.In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes.

2) In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside.

3) Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper.

4) Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.

A quick note on this one: Frankfurters means frankfurters, NOT hot dogs. Trust me, big difference in this dish. If you can’t get true frankfurters then use those nice thich polish sausages or extra plumb hot dogs.


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