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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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It snowed today and school was cancelled. Good for teachers like Pam and me. It was a comfort food day and this is one of the best. My favorite bean soup. Lots of time to make this but it is walk away time and the soup is worth it. Ingredients:
1 1/4 c dried pinto beans |
1 c dried great northern beans |
1 medium smoked ham hock |
1 large onion chopped |
2 stalks celery chopped, including leaves |
1 carrot diced |
1/2 c diced green chiles (canned is fine) |
5 c beef broth |
1 bay leaf |
3 t catsup |
2 t sugar |
1 t vinegar |
1 t chile powder ( something pure like new mexico or california) |
1/4 teas each of thyme, powdered mustard, allspice, and pepper |
1 c tomato sauce |
Directions:
1. Soak the dried beans over night in water
2. Drain the beans
3. Place the beans in a pot,
4. Cover with water to a depth of 3
5. Simmer on low until the beans are tender (1-2 hours)
6. Drain, discard water, and return beans to pot
7. All add the remaining ingredients except the tomato sauce.
8. Simmer on very low for several hours, adding water or stock to keep the liquid at the starting level
9. Just before serving, remove the Bay leaf, remove the ham hock, shred the meat and return the meat to the pot.
10. Stir in the tomato sauce.
11. Simmer 15 more minutes and then serve.
12. When you remove the meat to shred it, you can also remove a cup of the beans and a cup of the broth. Puree it and return it to the pot with the meat. It will thickened the soup. My wife likes it prepared this way.
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