Here’s a recipe I got from my mom some time ago…It’s great for sweater weather & cooler autumn days.
I love that you can put all the dry ingredients into a quart jar and use it for a gift or store it in your pantry ready to make. If you store it in your pantry, keep the stewed tomatoes right next to it & you’re even more prepared. It does require a bit of forethought since you need prep the beans – but even that can be shortened (check out my ideas below).
Beans – 1/2 cup each of the following dried beans
- kidney beans
- black eyed peas
- black beans
- red beans
- split green peas
- great northern beans
Seasoning mix –
- 3 Tablespoons chicken bouillon granules
- 1 Tablespoon dried minced onions
- 1/2 teaspoon garlic powder
- 1 Tablespoon dried parsley flakes
- 1/4 cup brown sugar
- 1 ham hock
- 28 oz of stewed tomatoes
Soak the beans using one of the following methods:
- Add beans to a large pot, cover with hot water and let soak overnight
- Add beans to a large pot, cover with water, bring to a boil for 2 minutes, let soak covered for 1 hour
- Add beans to a pressure cooker, add 4 cups of water for each cup of beans, bring to a boil (without the lid), quickly add the lid and pressure cook on high for 2 minutes. Use the slow normal release to release pressure, drain & rinse beans in cold water (I got this method from http://www.hippressurecooking.com/cannellini-and-mint-bean-salad-lesson-4-quick-soaking-beans/)
- I’ve heard you can use the beans directly in your pressure cooker without the pre-soak – though I haven’t tried this.
After soaking & draining your beans, add them to a soup pot with 2 quarts of water and the ham. Bring to a boil, reduce heat and simmer, covered for 2 hours or until beans are almost tender. Add stewed tomatoes and seasoning mix. Simmer for 1 1/2 hours or until beans are tender.
I actually made mine in the pressure cooker this time. After soaking & draining the beans, add the beans, ham & 2 quarts of water to the pressure cooker. Close the lid and cook on the bean/chili setting. When finished release naturally. Add the seasoning mix and stewed tomatoes; cover and cook on the soup setting for 20 minutes. I looked this up on the internet – and just pulled pieces together so I can’t really site a specific page.
If you’d like to give this as a gift – simply layer the beans in a quart jar, mix the spices in a small zip top bag, then place the bag on top of the beans. Make a cute label, add some ribbon & gift away.