If you don’t generally cook with dry beans, but are curious about it, this is a recipe to try. Dry beans cooked from scratch bring flavors to your dish that simply can’t be gotten from canned beans. It requires a bit of planning since you will need to allow time for the beans to soak, but we think it’s worth it.
This is a very good recipe to prep the night before. You can chop the vegetables and mix the other ingredients so that there is less work in the morning.
Bean and Ham Soup
Fix-It and Forget-It Big Cookbook, page 106
Prep. Time: 30 minutes
Soaking Time: 8 hours, or overnight
Cooking Time: 9-11 hours
Ideal slow cooker size: 7- qt., or 2 4-qt. cookers
Makes: 10 servings
1 lb. mixed dry beans
ham bone from half a ham butt
1 ½ cups ham, cubed
1 large chopped onion
¾ cup chopped celery
¾ cup sliced or chopped carrots
15-oz. can low-sodium tomato juice
5 cups water
2 Tbsp. Worcestershire sauce
1 bay leaf
1 tsp. prepared mustard
½ tsp. chili powder
juice of 1 lemon
1 tsp. salt
½ tsp. black pepper
1. Place beans in saucepan. Cover with water and soak overnight. Drain.
2. Cover beans with fresh water and cook in saucepan 30 minutes uncovered. Drain again. Discard water.
3. Combine beans with remaining ingredients in slow cooker.
4. Cover. Cook on Low 9-11 hours.
5. Remove bay leaf and ham bone before serving.