Serves: 7
Total Calories: 255

2 cups dried red kidney beans
1/4 cup butter
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme leaves
1/2 pound ham, finely ground
1 Salt and pepper to taste
1/2 cup claret wine
2 hard-boiled eggs, finely chopped
1 lemon, thinly sliced

Soak the beans overnight in 1 quart of water. In a heavy Dutch oven melt the butter over medium heat. Add the onion, garlic, and celery, and sauté until brown. Add 2 quarts of water, beans, Worcestershire, bay leaf, and thyme. Simmer for 2 hours, or until the water has reduced to 1 quart. Strain the mixture and reserve the liquid. Force the beans through a sieve. Return the beans and liquid to the pot. Add the ham, salt, and pepper and simmer for 5–10 minutes. Pour the soup into a heated tureen. Stir in the wine, and garnish with the chopped egg and lemon slices.

Nutritional Facts:

Serves: 7
Total Calories: 255
Calories from Fat: 68

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