Hurst Hambeens 15 Bean Soup

You
Will Need: 1 lb. of ham, ham hocks, or smoked sausage, 1 cup onion,
chopped, 1 – 14.5 oz. can diced tomatoes, 1 tsp chili powder, Juice of 1
lemon, 1-2 cloves garlic, minced. Traditional Method: Soaking: Place
beans in a large pot, cover with 2 quarts of water. Allow beans to soak
overnight, or at least 8 hours. 1. After soaking, drain water, add 2
quarts of water and meat. 2. Bring beans to boil, reduce heat and simmer
uncovered for 2-1/2 hours. 3. After simmering, add onion, tomatoes,
chili powder, lemon and garlic. Simmer for another 30 minutes. 4. Add
contents of ham packet 1 to 2 minutes before cooking is completed. Salt
and pepper to taste. Yield: approximately 3 qts. Serves 14-16. Quickcook
Method: 1. Place rinsed beans in a pot with 3 quarts of water. 2. Bring
to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes.
Stir occasionally to prevent sticking. 3. After 60 minutes, add
ingredients. Simmer for 30-45 minutes. 4. Add contents of ham packet 1
to 2 minutes before cooking is completed. Salt and pepper to taste. Dry
beans are a raw agricultural product. Although we carefully clean these
beans, stones and debris may be present. Sort and rinse beans prior to
cooking. Depending on water hardness, cooking time may need to be
increased.

Warnings