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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This recipe is a combination of two different bean soup recipes. I always use the quickcooking method to soak my beans since I have very little patience, but over-night soaking probably leaves the beans with a slightly better texture. Ingredients:
8 ounces 15 bean soup mix |
1 lb smoked ham hock |
4 slices bacon, chopped and pre-cooked half way |
1 cup onion, chopped |
15 ounces tomatoes, diced |
1 tablespoon chili powder |
2 tablespoons lemon juice |
1/2 cup carrot, finely shredded |
1 garlic clove, minced |
1 dash hot sauce (to taste) |
Directions:
1. Soak beans overnight or by the quicksoak method as listed on the back of most bags of beans.
2. Drain the beans and place in large pot with 2 quarts of water.
3. Add the ham hock and bacon and bring to a boil.
4. Reduce heat and simmer uncovered for 2 1/2 hours add water as necessary.
5. Remove hamhock and shred meat from the bone, returning meat to the pot.
6. Add the remaining ingredients and simmer for another 45-60 min or until beans are cooked to your liking.
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