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Author Topic: Ham and Bean Soup  (Read 1731 times)
House Bee
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Gender: Female
Posts: 92

Location: N central PA

« on: April 24, 2009, 11:20:51 PM »

    * 1 lb dried great pinto beans or other dried beans
    * 1 tsp crushed garlic (approx. 3 cloves)
    * 1 small onion, chopped coarsely
    * 1/2 lb carrots, sliced
    * 1/2 teaspoon black pepper
    * 1 Tablespoon chopped parsley
    * 1/4 teaspoon ground allspice
    * 1/4 teaspoon crushed bay leaf (or one bay leaf, if you use the bay leaf you will have to remove it after the soup is done)
    * 1 lb smoked ham or ham hock
    * 6 cups water or broth
    * 3/4 cups mashed potato flakes


Sort beans and soak in enough water to cover overnight.
Or you may sort them and place in a saucepan with 2-inches of water to cover.
Bring them to a boil, boil for 3 minutes, then cover and remove from heat.
Allow to sit for one hour after boiling (don't lift the lid).
Whichever method you use, rinse and drain the beans before placing them in the crock pot.
Put all ingredients into large crock pot and stir
Cook on low for 8 hours or until the beans are tender and creamy
Skim any excess fat, if needed, before serving.

Note:  I use the second method for soaking the beans, put all of the ingredients in the crock pot and refrigerate over night, in the morning I put the crock pot on low and let it cook all day.

I am nobody.  Nobody is perfect.  Therefore, I am perfect.
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