br>I use this tea recipe #63785 Southern Sweet Tea.
Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves.
oaked and drained bag of great northern beans.
Bring to a
ot.
Quick soak the great northern beans by putting them into
Brown bacon. Cut into small pieces. Put the Great Northern beans, sour cream, brown sugar and the bacon together on low until it thickens, about 2 hours. I add cornstarch to thicken. Enjoy.
Clean and place great northern bean in water to soak for
BEAN-BARLEY SOUP MIX: In a
ood processor, puree 2 cups Great Northern beans with 1 cup chicken
To make Bean Soup Mix: Combine yellow split
Soak the beans overnight.
The next morning, after I rinse the beans, I just throw everything in the crockpot, put in enough water to come within an inch of the top of the crock and put it on low for 8 hours or as long as 12 hours. This usually works great in my 3.5 qt crockpot. Rethinking this, I realized that everyone doesn't have the same size crockpot that i did, I would suggest adding water to no higher than an inch above the beans.
Remove the bay leaf and serve.
add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad
Sort and rinse beans.
Cover with water and cook until barely tender, about 1 to 1 1/2 hours.
Drain.
Pour beans into a 2-quart casserole.
Reserve liquid from beans.
Lightly brown sausage in oil.
Add onion, garlic and celery.
Cook until tender.
Add seasoning, tomato paste, 2 cups bean liquid and salt.
Pour over beans.
Stir.
Cover.
Bake at 350\u00b0 for 1 hour.
Add more bean liquid if necessary.
Top with cheese and brown lightly.
Serves 8.
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.
Cook first three ingredients in one gallon water until beans are almost done.
Add remaining ingredients and cook until vegetables are tender.
Season with salt and pepper to your taste.
This recipe is from a restaurant in Columbus Ohio where it is the speciality.
It sells out every cold, rainy, dreary day we have.
I have written the recipe exactly as it was given to me by the chef.
I know it is a little sketchy, but I've made this soup many many times and it always turns out.
Blend great Northern beans, 3/4 cup tomatoes,
place 1 1/2 cups great northern beans, 1 cup peanut butter
In a large soup pot ( or crock pot ) saute carrots, celery, and ham in olive oil.
Add tomatoes, chicken stock( or water) and bean and spice mix.
Bring to a boil. Cover partially, and reduce heat and simmer until beans are tender.
Cook pasta until al dente.
To serve:.Place pasta in the bottom of bowls and spoon hot soup over the pasta. Garnish with Parmesan Cheese.
Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
br>Add both cans of Great Northern beans.
Bring to a
Place beans in a 2 quart saucepan & cover with cool water.
Soak overnight.
Drain the beans.
Cover with fresh salted water, and cook over medium heat until beans are just barely tender.
Preheat oven to 300 degrees.
Stir sugar and bacon into beans with water and place in an oven-proof earthenware crock or bean pot.
Top with butter and bake, uncovered, in oven for 3 hours.
If top layer of beans begins to become too dry or begins to burn, cover pot with aluminum foil.
Serves 4.