15 Bean Soup with Ham a la The Ranger
Source of Recipe
The Ranger, rec.food.cooking
20 oz assorted dried beans (lima, navy, pinto, etc.)
2 qt water, plus 2 cups for cooking
1 cup beef stock (chicken stock works, too; avoid vegetable stock)
1 lb smoked ham or ham hocks
1 large onion, chopped
1 15-oz can diced tomatoes
1 TBS New Mexico Chili Powder
1 TBS lemon juice (fresh squeezed)
2 cloves garlic, crushed
Salt and Pepper to taste
Optional:
2 cups, carrot disks
1 jalapeno, chopped (with seeds for heat)
1 lb Andouille Sausage
METHOD:
Soak beans for at least 8 hours in the 2 quarts of water. Discard soaking
water.
In 5.5 quart crockpot, layer carrots, onion, jalapeno, sausage, beans, and
ham. Add chili powder; less if you don't like things spicy. Add lemon juice,
stock and water. Season to taste.
Set on low and leave alone for 6-10 hours or set on high and cook for 4-5
hours.
Serve with hearty bread and an IPA or stout.
The Ranger
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