Place beans in strainer and rinse.
After rinsing, place beans in bowl and cover completely with water. After a couple of hours, rinse and refill water level.
Soak overnight.
Next day, rinse beans and place in crock pot.
Combine all ingredients except sausage.
Cover.
Cook on low heat for 6 hours.
Saute cubed sausage in pan.
Put sausage and drippings, if any, in soup.
Continue cooking on low for another 2 hours.
Enjoy!
Start a pot of 10 cups of water
In a large pan or kettle, cover beans with water and add 2 tablespoons salt.
Soak overnight.
In the morning, bring to boil and then drain.
Add 2-quarts water.
Bring to boil.
Simmer slowly 2 1/2 hours to 3 hours.
May be cooked in crock-pot.
In a skillet, saute onion, garlic and sausage until sausage is brown. Drain off excess grease; add contents to bean pot with stewed tomatoes, lemon juice and flavor package.
Simmer for 10 minutes. Serves 12 to 14.
Great as a leftover next day.
Also freezes very well.
Soak beans overnight in water.
Next morning, empty Ro-Tel into crock-pot along with rinsed beans.
Add enough water to cover beans, flavor packet from bean package and lemon juice.
Cook on high for 6 hours, then turn on low for 4 hours.
Add chili powder the last hour.
Serve with Mexican cornbread and salad.
In crock-pot, cook on low for five hours the first day.
Cook on low for one hour the 2nd day.
Wash thoroughly.
Place beans in a pan. Cover with water and 2 tablespoons salt. Soak overnight.
Drain. Add 2 quarts of water. Put in crock-pot.
Add all other ingredients.
Cook on low for 13 to 15 hours or until beans are tender.
In crock-pot, rinse beans and cover with 6 cups water (water should be 1 to 2-inches above ingredients at all times).
Cook overnight (6 hours) on high.
Add all other ingredients and stewed tomatoes; cook on high 1 to 2 more hours, until vegetables are done.
Salt and pepper to taste.
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Drain and rinse the beans and place in a 6 quart crock pot.
Add the chicken, corn, and tomatoes with their juices to the beans.
Add the remainder of the ingredients and stir.
Cover and cook on low for 6 hours or more.
We like this better the second day, and really don't think it can be overcooked!
Serve the soup in large bowls and top with cheese, sour cream, and/or chips, if desired.
owder, and garlic in a crock pot (3 1/2 to 4
Place dried beans in large bowl.
Rinse and sort beans.
Cover with water.
Soak overnight.
Next day drain beans and place in crock pot.
Combine all remaining ingredients and place in crock pot.
Cover.
Cook on low heat for 8 hours.
Remove ham bone and chop meat and return to pot.
Cook for 1 hour.
Place all ingredients in a Crock Pot, stir well and cover
Cook on low heat for 8 to 10 hours
Before serving, puree about 2 cups of the soup mixture with a potato masher and add back to the pot to make a thicker soup
Servie with fresh cilantro, cheese and sour cream.
dd baking powder. Boil about 15 minutes.
Drain and rinse
Sort and wash beans; place in crockpot. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Combine rest of ingredients.
Cook on high for 2 hours then lower the heat to low and cook for 4 hours (or cook for 8 hours on low).
Remove ham hock and let cool for 15 minutes. Remove the bay leaf. Take a stick blender and puree some or all of the soup. Chop the ham in bite size pieces and add back to the soup.
Taste for seasoning and correct at this point.
he beans; put in large pot and cover with water. Bring
arge 7 to 8-quart pot, cover beans with water and
Soak beans overnight or by the \"quicksoak method\" as listed on the back of most bags of beans.
Drain the beans and place in large pot with 2 quarts of water.
Add the ham hock and bacon and bring to a boil.
Reduce heat and simmer uncovered for 2 1/2 hours add water as necessary.
Remove hamhock and shred meat from the bone, returning meat to the pot.
Add the remaining ingredients and simmer for another 45-60 min or until beans are cooked to your liking.
ressure cooker (such as Instant Pot(R)). Close and lock the
Wash soup mix and place in large pot.
Cover with water 2 inches above beans.
Soak overnight; drain.
Add 2 quarts of water, ham hocks, salt, pepper and bouillon cubes.
Bring to a boil, covered, and simmer 1 1/2 hours or until beans are tender. Add tomatoes, onion, garlic, hot pepper and lemon juice.
Simmer for 30 minutes, stirring often.
Remove ham hocks, debone and return to soup.
Yields 2 1/2 quarts.
Soak beans in salted water overnight. Drain beans and rinse. Add water to beans in large pot (to make more than 1/2 full).
Add onion, garlic, bouillon, bay leaves, tomato paste, tomatoes and kielbasa. Bring to a rolling boil, then lower heat and let simmer several hours until beans are soft.