Orleans Baked Bean Soup
1 small onion, finely chopped
2 x 400g cans chopped tomatoes
1 tbsp tomato purée
110g haricot beans soaked overnight and cooked until tender in boiling water or
1x 400g can of canellini beans, rinsed with water and drained well
570ml chicken stock
2 medium potatoes, peeled and chopped
110g cooked ham, chopped into thick pieces
ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4
Place the onion on a flameproof casserole dish with a little water to prevent sticking. Cover and cook over a gentle heat for about 10 minutes until tender.
Add the chopped tomatoes and tomato purée. Raise the heat slightly, uncover and simmer gently reducing the liquid until it becomes a thick sauce.
Pour the beans into the casserole dish with a quarter of the stock. Cover with a lid and bake in the oven for 20 minutes.
Pour the rest of the stock into a saucepan and add the potatoes. Bring to the boil and cook until the potatoes are tender.
Pour the potato mixture into a food processor and purée.
When the beans have finished baking add the puréed potato and cook in the oven until thoroughly hot. Season with black pepper and garnish with the ham.