Red Pottage

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This is posted for the world tour 2005 event. the source is f. Marian mcneill's the scots kitchen. it is a lovely, unusual bean soup. note - the beans should be soaked overnight before starting this recipe. it can be modified for the pressure cooker.

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Steps

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Soak the beans overnight in water to cover.

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Drain well.

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Melt butter in a large saucepan , add beans and vegetables.

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Saute gently for 5 minutes , stirring occasionally.

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Add stock and season with salt and pepper.

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Bring to a boil , skimming if necessary.

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Simmer at least 3 hours , or until the beans are mushy.

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Remove and discard any portions of the beet slices , and pass the mixture through a sieve , to make a smooth textured soup.

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Serve hot , garnished with mint.

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Ingredients

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dried great northern beans, butter, onion, celery rib, beet, tomatoes, stock, salt and pepper, of fresh mint