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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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We made this without the smoked turkey and ham hock, and it was still heavenly. This was a great way to use the stock from turkey dinner. Recipe courtesy of Variety Pack Favorite Recipes From Jan and Norman. Serving size is estimated. Delicious! Ingredients:
1 lb beans (10 bean variety, lima beans, kidney beans, red beans, lentils, etc) |
onion, chopped |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
2 stalks celery, chopped |
1 teaspoon basil |
2 carrots, chopped |
1 -2 tomato, chopped |
1 tablespoon garlic |
1/2 teaspoon black pepper |
1 lb smoked turkey (cubed) or 1 lb smoked ham (cubed) |
1 ham hock |
3 1/2 quarts chicken stock |
Directions:
1. Finely chop onion, red and green bell pepper, celery, carrot, tomatoes, and garlic.
2. Rinse beans and drain.
3. Add chicken stock.
4. Stir in onion, bell peppers, celery, basil, carrot, tomatoes, garlic, and black pepper.
5. Stir in ham hock and smoked turkey.
6. Cover and bring to a boil.
7. Reduce heat to medium.
8. Uncover and simmer for 2 1/2 hours, until beans are tender.
9. Remove ham hock and remove any meat from the bone and return to beans.
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