Bean Soup - Longhorn Steaks and BBQ

[GRIZZ64]

This summer I ate at a BBQ place in San Benito, TX. It was called Longhorn BBQ or some such. They served a bean soup that was out of this world. There menu listed it as winning numerous awards. It had beans, brisket chunks, brisket drippings (juice), onions, and peppers in it. Does anyone have a recipe for this stuff. Thanks in advance if you do.

[big papa]

Don't have one but sure does sound good.

[big papa]

ttt

[GRIZZ64]

Thanks for the bump, BIG PAPA, your taste buds must be craving some bean soup, like mine.

[buck_wild]

That place is top 50 BBQ places in Texas acording to Texas Monthly. I'm sure the recipe is not just floating around.

[DaveS903]

Found this one on planetthrive.com. Hope it works for ya or at least gets you in the neighborhood

1 pound dry white (navy) beans, picked over, rinsed, soaked over night, drained and rinsed again
10 sprigs fresh parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
1 1/2 pounds brisket
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups of cold water
1 medium carrot, coarsely chopped
salt and freshly ground black pepper

Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve.

Tie the parsley, thyme, and bay leaf together with kitchen twine. In a large soup pot or Dutch oven combine the beans, herb bundle, brisket, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and brisket are completely tender, about 1 1/2 hours.

Turn off the heat and remove the brisket. Cool slightly. Remove the meat, discarding the bones, fat and skin if used. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup, puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.

To serve, divide the soup among heated bowls. Place a small pat of butter on
top of each soup and serve