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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Another low country tradition, but with a little extra Ingredients:
2 cups 13 bean soup mix (find the the dried bean aisle in grocery) |
1 ham hock (or you could use fat back or salt pork) |
1 -2 lb ground beef (use more if you want to stretch it out) |
1 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1 (28 ounce) can crushed roma tomatoes |
1 1/2 cups cheddar cheese (you pick!) or 1 1/2 cups monterey jack cheese (you pick!) or 1 1/2 cups mozzarella cheese (you pick!) |
6 ounces chopped fresh mushrooms |
salt and pepper |
1 tablespoon worcestershire sauce |
Directions:
1. Place beans in the pot with hock/fatback. Add 4-5 cups water; let simmer 45 minutes to 1 hour.
2. Brown hamburger with onion; drain off fat and add to bean pot.
3. Stir in mushrooms, tomatoes and Worcestershire.
4. Bring to a boil.
5. Season if necessary.
6. Pour into large casserole dish bake at 350°F for one hour, topping with cheese during last 20 minutes.
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