This is in the pot cooking and it smells wonderful. I put the beans in the water last night. Boiled for 2 minutes, turned off (quick soak method) and then let soak overnight (regular soaking method). It has been cooking for almost 6 hours now and the beans are still not as soft as they need to be. I am not sure why they are taking so long to become tender. Hopefully by tonight they will be, but allow all day for them to cook.
12 Bean Soup Recipe:
Ingredients:
2 c. 12-bean soup mix*
1 ham bone (optional)
4 T. bulls eye BBQ sauce
1 chopped onion (can use dehydrated)
1 T. sugar
1 small clove garlic
3 stalks celery, diced (can use dehydrated)
¼ tsp. lemon pepper
2 carrots, diced (can use dehydrated)
2 T. ketchup
28 oz. can whole tomatoes
¼ tsp. salt and ginger
1 pinch red pepper flakes
2 c. 12-bean soup mix*
1 ham bone (optional)
4 T. bulls eye BBQ sauce
1 chopped onion (can use dehydrated)
1 T. sugar
1 small clove garlic
3 stalks celery, diced (can use dehydrated)
¼ tsp. lemon pepper
2 carrots, diced (can use dehydrated)
2 T. ketchup
28 oz. can whole tomatoes
¼ tsp. salt and ginger
1 pinch red pepper flakes
*You can buy this as a mix or make your own with a variety of the legumes in your food storage
Directions:
Wash 2 cups of bean mix. Soak in a large pot overnight. Drain. Add 8 cups water, ham bone, 1 tsp. salt, and ¼ tsp. ginger. Bring to a boil and cook until beans are tender (about 1 hour). Add remaining ingredients. Bring to a boil. Simmer 2 ½ to 3 hours. Stir and add water as needed. For more zest, double all spices. (see note at top of recipe for alternate cooking times)
Wash 2 cups of bean mix. Soak in a large pot overnight. Drain. Add 8 cups water, ham bone, 1 tsp. salt, and ¼ tsp. ginger. Bring to a boil and cook until beans are tender (about 1 hour). Add remaining ingredients. Bring to a boil. Simmer 2 ½ to 3 hours. Stir and add water as needed. For more zest, double all spices. (see note at top of recipe for alternate cooking times)
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