Baked Bean Soup
- 100 grams smoked Bacon
- 1 Ham bone (Possibly from the butcher)
- 250 grams dried, white Beans
- 5 Celery
- 1 small stalk Leeks
- 2 carrots
- 1 sprig fresh thyme
- 1 onion
- 2 garlic cloves
- ½ small, red chili pepper (finely chopped)
- 300 grams white bread (day-old)
- 2 liters Beef stock
- 6 tablespoons olive oil
- freshly ground pepper
- freshly grated Parmesan
- 2 small, white onions (cut into thin rings)
Place beans in a bowl, cover with water and let soak for at least 12 hours. Then boil in soaking water in a pot over low heat for 1 ½ hours.
Cut bacon, carrots, onion and garlic into small cubes. Cut leeks and celery into slices. Heat 3 tablespoons oil in a large pot and saute bacon, chile pepper and prepared vegetables. Add beef stock, thyme and ham bone to the pot, cover and cook over lowest heat for 30 minutes. Set half of boiled beans aside and puree remaining in a blender. Place pureed beans and whole beans into the pot, mix and simmer uncovered for 15 minutes. Remove bones and thyme from the pot and season with salt and pepper. Let rest overnight in the refrigerator.
Toast bread slices and place each slice into an ovenproof soup bowl or dish. Pour soup over toast, drizzle with oil and season with salt and pepper. Sprinkle each with plenty of cheese, cover with onion rings and bake in a preheated 200°C (approximately 400°F) oven for about 20 minutes. Serve immediately.