CORNED BEEF SIMMERED WITH WHITE BEANS SOUP
1 lb. dried small white beans
5-6 lb. lean corned beef brisket
2 Tbsp. salad oil
2 Tbsp. butter or margarine
1 lg. onion, chopped
2 lg. carrots, chopped
2 lg. leeks (tender green & white parts only), washed well & chopped
2 cloves garlic, minced
1/4 cup parsley, chopped
2 6-oz. cans tomato paste
1 tsp.each dry rosemary, thyme & dry mustard
1 bay leaf
1/2 tsp. pepper
Rinse beans & drain well. Set aside.
Trim & discard excess fat from meat.
Place in a 10-12 qt. kettle, cover generously with water and, over high heat, bring to a boil.
Boil for 2 minutes then drain, discarding water.
Repeat this step one more time.
Meanwhile, combine oil & butter in a 10-12 inch frying pan.
Add onion, carrots, leeks, garlic & parsley.
Cook over medium heat, stirring often for 10-12 minutes.
Spoon vegetables into kettle.
Add 2-1/2 qts. water, tomato paste, rosemary, thyme, dry mustard, bay leaf & pepper.
Stir in beans. Bring to a boil, reduce heat
and simmer , covered, until meat is very tender
and beans mash readily, about 3-1/2 to 4 hrs.
Lift out meat & cut into chunks.
Skim fat from juice.
Spoon out 1-1/2 cups of beans and some juice;
puree or mash well, then stir back into kettle.
Return meat to kettle.
Serve in wide soup bowls.
Yield: Serves 10 to 12
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