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.
dd the ham bone, the beans from a package of 15 bean soup (not
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.
educe heat and let simmer for 2 minutes. Remove from heat
add the garlic and cook for 1 minute, add the carrots
bean!
Place the beans in the crock pot; cover with
large soup pot
Put the ham bone in the bottom of
n large pot and cover with water. Bring to boil; stir
-quart pot, cover beans with water and 2 tablespoons salt
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.
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!
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.
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.
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).
Set aside the soup mix seasoning packet and put
Heat butter in a medium saucepan over medium-low heat; add onion and garlic. Saute, stirring, until onion is tender.
In a blender or food processor add chicken broth, chopped tomatoes, jalapeno pepper, and cream cheese. Blend until almost smooth. Add to saucepan with onion and garlic and simmer for 15-20 minutes, add ham and salt and pepper. Simmer for 5 more minutes and serve. Pairs well with grilled cheese or a salad to make a meal. Recipe may be halved or doubled and it freezes 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.
Place beans in pot and soak overnight with 2 tablespoons salt. In the morning, drain off the water the beans soaked in.
Add 2 quarts water and all other ingredients.
Cover and simmer on low heat for 3 to 4 hours.