Baked Bean Soup
Try this tasty Baked Bean Soup for your tea. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 3 heaped dsp(60g) tinned borlotti beans, rinsed and drained
- 1 spring onion
- 1 stem of celery
- 3 dsp(50g) chopped cooked bacon
- 1 clove garlic
- pinch of chilli flakes
- 1 heaped dsp(25g) tomato puree
- pinch of stock powder
- 1 cup/250ml of water
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients.
Start by measuring the beans into an oven-proof dish, you can give them a bit of a squash with the back of a spoon to loosen the skins, this will help thicken the soup a bit.
Cut up the celery stalk using scissors (don't forget to ask a grown-up to help you), or you might find you can snap it into pieces with your fingers! Add this to the oven-proof dish. Next, top and tail the spring onion and chop it up into small pieces. Measure in the chopped, cooked bacon.
Top and tail a clove of garlic with the scissors (asking a grown-up to help you again), then it is easier to peel off the papery dry layer. Put the garlic in a greaseproof paper bag and crush with a rolling pin. Use a dessert spoon to scoop out the crushed garlic and add it to the dish.
Now add a pinch of dried chilli flakes and the tomato puree using the spoon. To finish, add a cup (250ml) water and a pinch of stock powder. Stir well and put the lid on.
You will need to ask a grown-up to help with this part. Bake in a pre–heated oven 160°C(fan oven)/180°C/Gas 4 for 25-30 minutes and stir well before serving.