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Sunday, November 4, 2012

Tennesse Bean Soup

A southern favorite that is so delicious and inexpensive. Awesome served with hot cornbread!!

 Twirl and Taste: Tennessee River Barge Bean Soup to warm your soul on a cold night

1 pound dried small white beans
2 quarts cold water
2 to 3 pounds smoked ham hocks
1 tablespoon ham base seasoning
2 cloves garlic, crushed
Salt and pepper to taste
2 teaspoons cider vinegar
1 bay leaf
2 Tablespoons bacon drippings
1 onion, chopped

Wash the beans and cover with cold water in a large stock pot or kettle. Bring to a boil, reduce the heat, and boil gently for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Do not drain. Add the ham hocks, garlic, salt, pepper, vinegar, and bay leaf. Return to the heat and simmer for approximately 2 hours and 30 minutes.

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