 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
|
This is a great soup and very colorful. Ingredients:
1/2 lb dried great northern beans |
1/2 lb dried red kidney beans |
1/2 lb dry pinto beans |
8 quarts water |
2 tablespoons butter or 2 tablespoons margarine |
1 medium onion, finely chopped |
1 1/2 lbs ham hocks |
1 bay leaf |
Directions:
1. Rinse beans; discard any stones.
2. In a large saucepan, heat beans and 8 cups water to boiling.
3. Boil 2 minutes.
4. Remove from heat.
5. Cover an let stand 1 hour.
6. Drain beans in a colander and rinse with water.
7. In same saucepan, heat butter and cook onion until tender, stirring occasionally.
8. Add ham hocks, bay leaf, and 7 cups water.
9. Heat to boiling.
10. Ddd drained beans.
11. Return to boiling.
12. Cover and simmer beans, about 1 hour or until almost tender, stirring occasionally.
13. Cook till beans are soft (I cooked mine about 2 1/2 to 3 hours).
14. Remove bay leaf and ham hocks.
15. Cool slightly and trim meat from ham bones.
16. Add meat back to soup.
17. Discard bay leaf and bones.
18. Add salt and pepper to taste (it took a lot of salt and pepper).
|
|