How do you Make bean soup using dry beans?!
so I bought dry deans and a ham hawk like he said
his mom uses Now what?
whats the best way ?I have a crock pot .it says
on here to soak over night.what else do you add?
thanks in advance.
Answers: My husband told me he likes bean soup
so I bought dry deans and a ham hawk like he said
his mom uses Now what?
whats the best way ?I have a crock pot .it says
on here to soak over night.what else do you add?
thanks in advance.
Amish Bean Soup
1 pound navy beans
3 quarts water
1 teaspoon salt
Pinch baking soda
1/2 cup shredded carrot
1 cup chopped celery
2 medium onions, chopped
2 bay leaves
1 1/2 pounds ham meat
Ham bones
Leftover ham drippings
1 cup mashed boiled potato
1/2 teaspoon black pepper
1/2 teaspoon dried thyme, optional
2 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
In a large soup kettle, combine the beans, water, salt and baking soda. Bring to a boil, cover, and simmer for 5 minutes. Remove from the heat, skim off foam, re-cover, and let stand for 2 hour. (The beans can also be soaked overnight if you prefer.)
Add the remaining ingredients except the parsley and simmer, covered, for about 1 1/2 to 2 hours. Watch beans, for the cooking time will vary and the beans should not get mushy. Remove the ham bone and dice any overly large pieces of meat and return to the soup. Add the parsley just before serving. This soup freezes very well.
NOTE: In every Amish and Mennonite restaurant, you will find bean soup on the menu, though in their homes it is eaten mostly in the winter. At some tables, a cruet of vinegar is passed to sprinkle on the soup. Cornbread is the perfect accompaniment.
clean the beans...i look thru them take out any that are damaged and the dirt spots....i throw everything in the crock pot beans and ham hocks...put enough water to cover about four inches...add more if you need to later.....put on low cook all night in the crock pot...you dont need to add any salt or oil you will get that from the ham hocks..and personally you cant have enough of the ham hocks... after it cooks overnight i pull them apart so they free float throughout the pot of beans...i cook alot in my crock pot
BLACK BEANS &CHRIZO SOUP
1CUP DRY BLACK BEANS
1/2CUP CHOPPED SPANISH ONION
1/4CUP CHOPPED CELERY
1/4CUP CHOPPED CARROTS
2-3 CLOVES CHOPPED GARLIC
1/2 POUND SMOKED BACON
1 POUND DRIED CHORIZO(DICED)
6 CUPS CHICKEN STOCK
1/2 CUP CLEANED&CHOPPED CILANTRO
SALT&PEPPER
SOAK BEANS OVERNIGHT,GET ALL OF YOUR INGREDIENTS READY AND CHOPPED,HEAT UP CROCK POT,ONCE POT HAS WARMED UP,THEN YOU WANT TO ADD IN BACON,YOU WANT TO RENDER FAT FROM THE MEAT,COOK FOR ABOUT 5-10 MINUTES,THEN YOU WANT TO ADD IN THE AROMATIC'S,ONIONS,CELERY&CARROTS,SEASON WITH SALT&PEPPER,COOK UNTIL ONIONS ARE TRANSLUCENT,ONCE THEY ARE, ADD IN GARLIC,COOK FOR 2 MINUTES MORE,THEN ADD IN CHORIZO,COOK FOR 3-5 MINUTES,ADD IN DRAINED BEANS AND STOCK,COVER AND BRING TO A BOIL,REMOVE LID TASTE AND ADJUST SEASONING,TURN DOWN LOW AND COOK PARTIALLY COVERED UNTIL BEANS ARE DONE,ABOUT 3-5 HOURS, .WHEN BEANS ARE DONE TAKE OFF HEAT AND ADD IN CILANTRO,ADJUST SEASONING IF YOU NEED TO.ENJOY,YOU CAN SERVE OVER RICE,WITH SOUR CREAM OR EAT AS IS.
soak your beans in about 2 quarts of water and a teaspoon of salt. usually over night, but at least three hours. Before using beans drain and rinse, in a colander.
for every cup of beans you'll need at least 2 cups of water.
i usually use 3 cups of water but i make mine a bit thin
using a stock pot or dutch oven
bring your ham hocks to boil , in about 2 quarts of water, simmer about 45 minutes.
Add about 2 cups of your soaked beans. And 4 cups of water.
1 minced glove or 2 of garlic
1 cup of onion ( about 1 medium)
(if you have any beans left it is ok. freeze in an air tight container or freezer bag.)
I make a stew out of my beans, depending on the variety you have, navy, northern white, black beans , split pea, most any kind of bean can be used in this recipe.
after it has simmered about 30-40 minutes and the beans are just about done. At this time you'll be able to tell the thickness of your broth. If it seems to thick add more water. only about 1/2 cup to a cup at a time, until you have the broth the desired consistency you like.
add one cup of each
Carrots, potatoes, celery.
Simmer until veggies are done to your taste.
about 15- 20 minutes
For the finishing touch i add salt to taste and fresh chopped parsley for color but dried works also.