Confederate Bean Soup...A Paula Deen Recipe

In keeping with my New Year resolutions I am trying to cook more at home and eat out less. This is a favorite recipe of mine.

Confederate Bean Soup:

This a great soup to make when you have leftover baked beans. If you don't have leftovers, you can substitute Bush's baked beans. (I had that and I also added a can of Bush's hot chili beans.)

1/2 pound of smoked sausage, slice in 1/4 in slices (I used a whole pound)

2 slices bacon, diced (I used ham lunchmeat)

1 clove garlic, minced

1 medium onion, diced (I omitted the onions, because I'm allergic to them)

1/2 green bell pepper, diced (optional) (I didn't choose this option)

2 tablespoons butter

2 cups Bush's baked beans or leftovers

1 1/2 cups half-n-half (I used 2 cups)

Saute sausage, bacon, onions, garlic and peppers in butter until bacon is cooked. Add beans and simmer for a few minutes over medium to low heat. Add half-n-half. Increase or decrease h-n-h for preferred thickness.

Serve with hot corn bread. Serves three or four.

I added some black pepper to taste and about a 1/2 cup of shredded cheddar cheese. I was very surprised at how well this soup turned out. I served mine with a bit more cheese, a few saltines and dropped the cornbread on top.

I made enough so that I would have leftovers. This soup is probably one that you don't want to eat in mixed company or take to a potluck supper. Too many beans can ruin a good thing.

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