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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Gift Idea: Combine 1 lb. of each of the following dried beans: navy, pinto, Great Northern, large limas, baby limas, black, red, soy, lentils, green split peas, yellow split peas, black-eyed peas, and barley pearls. Place two cups of the dry bean mixture in a pretty pint jar and give to a friend along with the recipe. That's how I got this recipe. It has become a family favorite. Now I just purchase a bag of mixed dry beans for convenience. Ingredients:
1 lb dry beans, for soup |
8 cups water |
2 ham hocks |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 onion, chopped |
1 chili pepper, chopped |
2 cloves garlic, minced |
16 ounces crushed tomatoes |
1/4 cup lemon juice |
Directions:
1. Wash beans and soak overnight.
2. Drain off water.
3. Place beans in Dutch oven with next 7 ingredients.
4. Bring to a boil.
5. Cover and simmer 60-90 minutes until beans are tender.
6. Take out ham hocks, chop ham and return to soup.
7. Add tomatoes and lemon juice.
8. Simmer for 10 minutes.
9. Delicious with cornbread!
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