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Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 12 |
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Dr. Boofie's recommended treatment for long, cold days where hearty, soothing, warmth is needed. A very easy, slow-cooker bean soup that takes all day to cook but won't shackle you to the kitchen or house while it simmers away to perfection. Read more . Like all bean soups, this is great the first day and even more amazing the second. Prep time indicated is for soaking beans. Ingredients:
3/4-1 lb mixed beans of your choice (white and red kidneys, garbanzos, pintos, limas, whatever you enjoy) |
1/2 white onion, diced |
2 carrots, peeled and grated |
1 can stewed whole tomatoes, chopped |
10 or so cloves garlic, minced |
1 bottle your favorite beer |
a ham hock (optional, but adds supadupa flavor) |
1 qt veggie or chicken stock |
water |
several sprigs fresh thyme |
several sprigs fresh sage |
salt and pepper to taste |
additional spices i like to add: sweet paprika, cayenne pepper, cinnamon |
*i really love sam adams summer ale in this, and because it's tasty! but it's not summer anymore... |
***amounts given are for a 6qt crock pot. adjust accordingly |
Directions:
1. Sort through beans and discard any rocks. Rinse beans and soak about 8 hours or overnight in cold water. I like to start my beans soaking in the morning so they are reading for cooking by evening and I can let the soup go all night and all day the next day and have it ready for supper that second evening.
2. When beans have finished soaking, discard soaking water and rinse in cold water. Dump rinsed beans in slow cooker.
3. Add to slow cooker onions, carrots, tomatoes, garlic, and ham hock. Pour in stock and beer. Top off with water, leaving about an inch to the top of the pot.
4. Season soup to suit your preference. Bundle several sprigs of fresh thyme and sage with twine and toss in.
5. Cover and set slow cooker to high setting. I let mine go for about four hours on high while I was sleeping. At this point, your beans will probably be done (depending on a lot of different stuff) and you could go ahead and eat it. I like to set mine to low at this point however, and let it go another 6-8 hours. I never saw a need to replace the marginal amount of water that was lost.
6. Serve warm with buttermilk cornbread, chowchow, and hotsauce.
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