Confederate Bean Soup

Confederate Bean Soup My Way

2 tablespoons butter
2 slices thick cut applewood smoked bacon, diced
1 pound Hillshire Farms smoked sausage, sliced in rounds-1/4 inch thick
1 clove garlic, minced
1 small onion, diced
28 oz can Bush's baked bans
1 cup chicken broth
3/4 cup half-and-half

Melt the butter in a Dutch Oven and cook the diced bacon in it until the bacon is nearly all browned and crisp. Stir in the sausage, garlic, and onion and continue cooking, stirring occasionally until the sausage begins to brown a bit. Add the beans and chicken broth, bring to a boil, reduce heat and simmer 10-15 minutes, stirring occasionally. Stir in half and half and continue to simmer just until well mixed and hot. Serve with hot cornbread.

This was good, quick and easy. John said it wasn't his favorite but he ate 2 bowls of it so it must not have been too bad!

Adapted from The Lady & Sons Savannah Country Cookbook by Paula H. Dean