Recipe For Cooking Baked Bean And Tomato Puree

1/4 bay leaf. 1 tablespoonful of butter. 2 slices of onion. 1 tablespoonful of flour. 2 stalks of celery. Croutons or buttered crackers browned. 1 sprig of parsley. 1 pint of Boston baked beans. 1 quart of water or light stock. 1 cup of thick tomato purée. Salt and paprika.

Sauté the onion, parsley, fine-cut celery and bay leaf in two tablespoonfuls of drippings; add the baked beans and the water, or stock (made from left-overs) and let simmer half an hour, then pass through the sieve and reheat. Melt the butter, in this cook the flour, add the tomato purée and, when boiling, season and stir into the bean purée. Serve with croutons, or browned crackers.