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Posted: Jul/09/2009 5:07 AM PST
My family loves Bean Soup but I dont make the best, let me tell ya. I have tried a few things but just cant quit get it like I remember it tasting as a kid. Of course, you always remember your moms'. Does anyone have a real good recipe for me to try to make it better. I am open to anything so I dont feel sqeemish when my family take their first bite and knowing all to well they are not going to say anything. Pinto, Great Northern or Lentil recipes would greatly be appreciated. 
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Posted: Jul/09/2009 6:54 AM PST
This recipe is a favorite of our family for several years. It was in a church cookbook and I knew the gal that contributed it was a great cook....so tried it and since then it is the only one I use.......here it is.. Bean Soup 1/2 lb. navy beans 2-3 stalks of celery, chopped 1/2 lb. northern beans 4 peppercorns (I use reg pepper) 1 large onion, chopped 1 lb. pork hocks.. ham..or bacon salt to taste Soak beans overnight. Don't drain. Add pork hocks, ham or bacon, onion, celery, pepper, and salt. Cover..simmer 3-4 hours. Remove hocks. Cut meat off the bone. Add meat to soup. Season to taste. Makes 6-8 servings PS. I usually double this recipe by using a lb. of each kind of bean and a ham bone works well too........I have never tried the bacon as we prefer the pork hock. That is the taste I grew up with........moms of course. |
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Posted: Jul/09/2009 4:42 PM PST
I have never used Navy..well i dont think I have, memory slacks sometimes. Celery either. What about if I put a few shots of hot sauce in it, you think that might be ok? My next batch I'll make sure to add the celery & maybe hot sauce?
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Posted: Jul/10/2009 9:32 AM PST
If you like the hot sauce I suppose it would be fine.....not my idea of bean soup but then........all up to a person's taste... I like it plain but then you do as you like.. Celery is a definate.......it adds lots of flavor. ENJOY! Birdie |
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Posted: Jul/10/2009 7:48 PM PST
I do navy (or great northern or lima) bean soup in the crock pot with ham hocks, chopped celery, onion, carrot, and a pickled jalapeno or two. Best to soak the beans overnight first and cook them slowly so they don't explode into mush with tough skins floating in it, and always salt after the beans soften or it might toughen the skins so they won't ever soften. Ham hocks are salty but they are hard. It takes them a long time to soften up and release any salt, so the beans have time to cook before it affects them. I love hot sauce in my bean soup, but add it at the end because of the salt. |
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Posted: Jul/11/2009 5:22 AM PST
Ok will do. Hot Sauce is more for my family than me. I dont enjoy frequent visits to the toilet. 
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