Sunday, March 1, 2009

Need some warmth?


How bout a nice warm recipe to finish up this cold year!

Spicey Bean Soup

This makes A LOT so invite some people over!
Some hints and tips right up front!

*If you do not soak my beans overnight, cover the dry beans with water, add a large tablespoon of baking soda..and boile for about an hour. (adding water if needed)
*Adding the baking soda makes them soften faster and gives them a salty flavor without adding the salt, which can make beans if you need salt, add it before serving!)

I used..about 4 Cups of beans, (mixed, black and pinto) soaked overnight, drained and added to the crock pot.

To that add:

3 chicken boullion cubes
1 cut up bell pepper
3 or 4 cut up Jalapenos (if you want a milder version, make sure to remove the seeds)
2 stalks of celery, cut (leafy part and all)
1 onion chopped
One piece of pork (your choice..I use the end piece of a boston butt that we had cut into steaks at the butchers)
Then..the spices
2 T. Cumin
1t. red peppers (or more to taste)
2t. chili powder (or more to taste)
1t. black course ground pepper (or taste)
3 bay leaves (cuz they were small)
Then..the liquid
1 large can of whole stewed tomatoes, juice and all. (and I squished the tomatoes as I was putting them in..just give em a squish with your hand)
1 medium/regular can of cut up stewed tomatoes

Use the large can to measure and add three cans of water. (this is something you may want to might want to make just beans..less water, or more adjust to your liking)

Cook on high in the crock pot for about 2 hours, then turn it to low till the beans are soft and getting squishy. (about 2 hours) After that, I just kept it warm till dinner and baked some bread!
(see 'Easy Everyday Bread Recipe)
You can add salt at the end if you need it.
Serve with cheese on top if you like, or sour cream on the side if you like.

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