Pink Bean Soup - cooking recipe
Ingredients
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1 lb pink beans
3 -5 slices bacon
3/4 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 garlic clove, minced
10 -12 ounces ham hocks
1/2 cup tomato sauce
2 quarts water
salt and pepper
Preparation
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Rinse the beans, checking for stones and debris.
Soak beans overnight.
Saute bacon until crisp, drain.
Add carrots, celery, onions and garlic to bacon grease.
Saute 5-10minutes.
Drain beans.
Put in bean soup pot along with carrots, celery, onions and garlic.
Add the cooked bacon.
Add the ham hock, tomato sauce and water.
Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
Remove the ham hock and pull the meat from the bone.
Chop and return meat to the soup.
Remove 1/4th to 1/3rd of the beans, mash or puree.
Return to pot and simmer another 20-30 minutes, stirring occasionally.
Skim off unwanted grease.
Season with salt and pepper.
Serve.
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