Kidney Bean And Frankfurter Soup
|Red kidney beans||1⁄4 Ounce (400 Gram, Soaked Overnight And Drained)|
|Water||8 1⁄3 Pint|
|Onion||1 Medium, finely chopped|
|Winter savory||1 Teaspoon, chopped|
|Dried basil||1⁄4 Teaspoon|
|Frankfurters||8 Ounce (250 Gram, Cut Into 6 Mm/1/4 In Thick Slices)|
|Worcestershire sauce||1 Tablespoon|
|Dry mustard||1 Teaspoon|
Cook the beans in boiling salted water for 1 1/2 to 2 hours or until they are tender.
Bring the measured water to the boil in a saucepan.
Add the beans and onion, then the bay leaf, savory, basil and salt and pepper to taste.
Simmer for 20 minutes or until the beans are tender.
Add the remaining ingredients and simmer for a further 10 minutes or until the frankfurters are heated through.