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Homemade bean and bacon soup?
Posted on 9/29/16 at 5:49 pm
Posted on 9/29/16 at 5:49 pm
Has anyone tried it?
If so, how did it turn out?
If so, how did it turn out?
2
Posted on 9/29/16 at 6:22 pm to cubsfan5150
I've loved Campbell's version since my childhood, so I have tried to duplicate it. I think the secret ingredient is tomato juice, You can sub andouille or pepperoni for the bacon, too.
I would recommend soaking the navy beans overnight in a brine - it helps make the bean skins soften at the same time as the interiors.
I've made some that was pretty good, but nowadays I have to keep the salt down, so I don't make it anymore.
I would recommend soaking the navy beans overnight in a brine - it helps make the bean skins soften at the same time as the interiors.
I've made some that was pretty good, but nowadays I have to keep the salt down, so I don't make it anymore.
This post was edited on 9/29/16 at 6:25 pm
Posted on 9/29/16 at 6:27 pm to cubsfan5150
We buy those 15 bean packs all the time and put a smoked ham hock in it as the meat.
Soak them overnight.
Put the soaked beans into a crock pot on low with a ham hock. Cut up an entire sweet onion. A carton of beef stock should be enough to cover it completely. Let it cook for about 4 hours.
Take out the hock and shred the meat into small pieces. Season the beans with salt, pepper, garlic and little Cajun seasoning for a kick. Put the meat back into the pot and cook for another 4 hours.
fricking delicious.
Soak them overnight.
Put the soaked beans into a crock pot on low with a ham hock. Cut up an entire sweet onion. A carton of beef stock should be enough to cover it completely. Let it cook for about 4 hours.
Take out the hock and shred the meat into small pieces. Season the beans with salt, pepper, garlic and little Cajun seasoning for a kick. Put the meat back into the pot and cook for another 4 hours.
fricking delicious.
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