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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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My grandmother helped inspire this bean soup recipe. Her way of turning a mess of dry beans into a delicious hearty meal has stayed with me throughout the years. I love bean soup and I love to adjust, change up and experiment with basic recipes and turn them into my own. Seasoning the beans during the pre-cook and soak really adds flavor throughout the soup. And the addition of fresh vegetables from my garden makes it a hearty meal. The fresh red pepper chopped up in it adds a zing that really sets it off but doesn't set you on fire. Add some fresh baked corn bread and you have a stick to your ribs meal. Ingredients:
1 lb dried beans, i recommend a 12 bean mix |
3 tablespoons blackening seasoning |
water, enough to cover beans |
2 stalks celery, chopped |
1 medium onion, chopped |
3 garlic cloves, sliced thin |
2 small green bell peppers |
1 hot red pepper, about 4-inch long |
2 slices bacon, uncooked |
3 slices cooked bacon, crumbled |
1 tablespoon fresh thyme |
1 tablespoon fresh parsley or 3 teaspoons dried parsley flakes |
Directions:
1. Rinse beans and place in a large pot. Cover with water and add 3 tablespoons of cajun spice or blackened seasoning. Place over medium heat and bring to boil. Remove from heat and let stand until cool. Place in refrigerator over night.
2. Remove beans from the refrigerator. Drain and rinse beans. Place beans back into the pot and generously cover with water. Add thyme, garlic, hot pepper and the 3 slices of uncooked bacon to the beans. Bring to a boil on medium heat and cook (covered) for 1 1/2 hour.
3. While beans are cooking, fry bacon, saving the drippings for later.
4. Add the celery, onions, green bell peppers, bacon drippings and crumbled bacon to the pot. Cook for 30 minutes if you like your vegetables on the crunchy side or longer for softer vegetables. Add parsley.
5. Serve up in your favorite bowls with your favorite corn bread recipe.
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