Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available HERE now!
15 Bean Soup
*2 C of mixed beans (or 1 bag of Hurst brand 15 bean soup mix – Cajun style preferred) 1 ham bone (or a large ham steak cut into cubes) 1 28 oz. can of diced tomatoes 1 medium onion, chopped 2 stalks celery, chopped 1 clove garlic, finely chopped (I buy my garlic minced and packed in a jar) 1 bay leaf approx 6 cups water Salt and Pepper to taste 1 teaspoon chili powder (or to taste)
1. Soak the beans over night in water. 2. Saute onions, celery and garlic in a small bit of oil, adding the bay leaf and a dash of salt 3. Add in chili powder and simmer to let the flavors get absorbed into the oil 4. Add the tin of tomatoes and water. 5. Strain the water off the beans and add them to the pot. 6. Add the ham bone or pieces 7. Simmer slowly — don’t rush this. You can eat it as soon as an hour, but its best simmered for 2 or 3.
** Lucky southerners are able to find a premixed package that also includes a packet of Cajun seasoning. If you are making it without the cajun seasoning mix that comes with the Hurst package then check out this recipe for a seasoning alternative.
If you aren’t living where you can easily purchase the Hurst brand, then try making your own bean mix from scratch and storing it in a large sealed container. You can buy other brands of pre-mixed beans in the same aisle as rice in your local grocery store. If you are going to make your own mix I suggest:
Baby lima beans Black beans Pinto beans Red beans Red lentils Yellow split peas Green split peas Black eyed peas Brown lentils Cranberry beans Great northern beans Green lentils Kidney beans Large lima beans Navy beans