Beans, Beans, and More Beans Soup |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This mixture of my favorite dried beans can be put in a quart jar wrapped with a great bow of rafia and given as a gift with the recipe attached. Ingredients:
1 small pork shoulder |
1/2 cup dried great northern beans |
1/2 cup dried lima beans |
1/2 cup dried pinto bean |
1/2 cup dried kidney beans |
1/2 cup dried garbanzo beans |
1/2 cup dried whole green peas |
1/2 cup dried black beans |
1 (8 ounce) can diced tomatoes |
4 ounces salsa |
1/2 cup molasses |
1/2 cup honey |
1 tablespoon salt |
1 tablespoon pepper |
1 cup onion (chopped) |
8 ounces soup (campbell's beef broth bouillon) |
Directions:
1. cook roast for 2 hours at 350 until meat falls off bone.
2. debone the roast.
3. soak beans in water until the roast is done.
4. add meat only to the beans.
5. add salt, pepper, molasses and honey.
6. cook beans for 2-3 hrs until the pinto and great northern beans are done.
7. add tomatoes, onion, soup and salsa during the last hour of cooking.
8. add water as beans cook.
9. keep the water level above the beans at all times.
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