eans from a package of 15 bean soup (not seasoning packet), and 10 cups
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.
Set aside the soup mix seasoning packet and put the beans
Soak beans.
Drain and add more water and 1 tablespoon salt. Cook until almost tender (time varies, usually 1 to 2 hours). Brown Italian sausage and drain.
Add to beans along with other ingredients.
Use seasoning packet with caution; it makes the beans very hot.
Continue to boil on medium to low heat.
Serve with cornbread.
Soak beans overnight, or at least 8 hours. Drain and rinse.
Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
When beans are done, drain half the cooking water.
Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.
Serve with crusty bread or popovers.
tir onion until golden brown, 15 to 20 minutes. Add carrots
5 minutes. Allow 10 to 15 minutes for pressure to build
little thicker than a soup.
Taste it after it
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.
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.
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!
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.
eans.
Place in large soup pot and cover with 6
*Lawry's seasoning, Johnny's seasoning, garlic salt, Watkins soup and vegetable seasoning, flavor enhancer.
dd baking powder. Boil about 15 minutes.
Drain and rinse
eat, and let sit for 15 minutes, before carefully removing any
Presoak beans overnight, or boil them according to package.
Combine all in crockpot.
Cook on high 6-8 hours, or until beans are soft.
Remove ham hocks/bone (strip meat off and add back to soup if desired) and bay leaves.
ENJOY!
Could also be done on the stove top by simmering all on low for 3-4 hours (until beans soften).
Prepare beans as directed.
Do not add the seasoning pack that is included.
Add listed seasonings to taste along with ham bone and cubed ham.
Serve with cornbread.
Soak dried beans from 15-bean soup overnight. Simmer beans and chopped onions until soft.
Cook sausage and Italian sausage in skillet until barely done.
Chop Italian sausage into small chunks. In large pot, mix beans, sausage and all other ingredients. Cook until flavors are well mixed, but beans remain intact (perhaps one hour).
Serve with cornbread or rice.