am bone, the beans from a package of 15 bean soup (not seasoning
ake away any kinds of beans or peas you'd like
Wash the beans; put in large pot and
Wash beans and remove debris.
In
Set aside the soup mix seasoning packet and put the beans in a
Place beans in a large container and
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.
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.
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.
Wash beans and rinse.
Simmer beans in 2-quarts water, about 2 1/2 to 3 hours.
Saute onion.
Add onion, tomatoes, lemon juice and flavor packet to beans.
Simmer another 30 minutes.
Add sliced sausage the last 10 minutes of simmering.
Serve with crusty pumpernickel bread.
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!
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.
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 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.
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.
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.
Wash beans thoroughly.
Place beans in a pan; cover with water and 2 tablespoons salt.
Soak overnight.
In the morning; drain, add 2 quarts of water.
Add ham bone and bring to a boil.
Simmer slowly 2 1/2 to 3 hours.
Remove ham bone.
Add onion, tomatoes, chili powder, garlic, ham, carrot, celery, salt and pepper. Simmer until vegetables are done.
Place beans in a bowl.
Cover with water and the salt.
Soak overnight.
Make sure the bowl is big enough, because the beans will expand a great deal.
In the morning, drain and place in a stew pot.
Add about 2 quarts of water.
Add the onion and garlic. Also add the tomatoes.
Add salt and pepper to taste.
Let cook until the beans are soft.
Cut meat from ham bone and reserve.
Place ham bone in big stock pot with water.
Simmer 4 hours or overnight.
Remove bone and skim fat.
Add beans and all other ingredients.
Simmer for 2 hours covered.
Add Tabasco, salt and pepper to taste.
Put washed beans in pan; add 2 tablespoons salt.
Cover with water and soak overnight.
Drain; add 2 quarts water and ham hocks.
Boil, then simmer, for 2 hours.
Add potato and carrot; simmer 1/2 hour.
Add lemon juice, tomatoes and onion; simmer 1/2 hour more.
Season to taste.