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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 18 |
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This zippy medley from Great Bend, Kansas field editor Margaret Shauers features a mix of colorful beans. Ingredients:
1 package (20 ounces) 16-bean soup mix |
5 quarts water, divided |
1 pound fully cooked ham, cubed |
2 johnsonville® original bratwurst, sliced |
1 cup chopped green pepper |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup sliced carrots |
2 garlic cloves, minced |
2 tablespoons worcestershire sauce |
1 teaspoon dried basil |
3/4 teaspoon salt |
3/4 teaspoon pepper |
1/2 teaspoon dried marjoram |
1/2 teaspoon hot pepper sauce |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (4 ounces) chopped green chilies |
Directions:
1. Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender.
3. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans are tender. Yield: 18 servings (4-1/2 quarts).
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