I need a good recipe for Soup Beans?

Question

I would like to make a pot of beans, the kind that I guess are called soup beans. Most people eat them with white onion and cornbread. I would like a good downhome recipe, perferable one that runs in your family. No too difficult though. Also, do you use a ham hock or streak o lean? And how do you prepare that?

Answer 1

Soup Beans

2 or 3 onions, chopped
Ham bone or ham hock
1 bag soup beans
Salt
Pepper

Wash beans. Combine all ingredients and bring to boil. Simmer until beans are done. Serve with corn bread.

Answer 2

White Bean and Ham Soup

1 lb of white beans - Canellini or Great Northern
2 quarts of water
2-3 lbs of ham shanks (preferred to ham hocks because the shanks have more meat),
each shank cut into 2 or 3 sections
1 cup of diced onions
1 cup chopped celery
2/3 cup chopped carrots
2 cloves garlic, diced
Tabasco sauce
Salt and pepper
Herbes de Provence
Fresh parsley

Soak the beans in at least 2 quarts of cold water for about 2 hrs. Drain the water.

Put the ham shank pieces in a large pot and cover with water. Bring to a simmer and simmer for about an hour. Add the chopped vegetables and beans. Cook for another hour, until the vegetables are soft and the ham meat easily pulls away from the bone.

Add several drops of Tabasco to taste. Add salt and pepper to taste. Add a pinch of herbes de Provence. Serve with a pinch of chopped fresh parsley.

Serves 8.

Answer 3

Even if it's more a stew than a soup i really love Fabada Asturiana. Originally from Asturias, but widely available in Spain and in Spanish restaurants world-wide.
This is not a very quick to prepare recipe, but it has all the wondefull mediterranean flavor.

Ingredients
2 pounds dry white spanish beans (dry butter beans)
3 morcillas, diced
3 chorizos casera, diced
1 pound pancetta or bacon, diced
4 oz butter
4 whole, peeled garlic_cloves
1 onion, quartered
2 tbs minced parsley
1 pkg saffron

Directions
Step: 1 In two separate bowls ,soak beans and lard overnight in cold water.
in a large casserole ( preferrably earthenware) put lard, bacon, parsley, chorizo and morcilla.
Drain beans, and lay over the bacon.
Put garlic and onion on top of the beans.
Fill the casserole with cold water to cover the beans.
Step: 2 Turn on the heat and bring to a boil.
Once the water is boiling skim off the foam, and turn heat to low. Let cook for about 2.1/2 to 3 hours, without stirring.
Be sure that beans are always covered with water, If necessary, add cold water every now and then.
Just a few minutes before they are done add the saffron previously dissolved in a few teaspoons of water and the butter.
Adjust salt to taste.
Turn off the heat and let sit for half hour before serving.
Remove the garlic and onion before ladeling into serving bowls.


Note: morcillas and chorizos are spanish sausages. you can find those is good spanish deli shops

Answer 4

BEAN AND RICE SOUP

3/4 - 1 lb cannellini, baby lima, or navy beans
1 lb rice
1/2 cup oil
1 15 oz can chopped tomatoes
1/4 lb grated Parmesan cheese
3 cloves garlic, minced
1/4 teaspoon each basil and oregano flakes
1 teaspoon low sodium chicken base (or bouillon)
1 onion, chopped
1 stalk celery, chopped
1/2 hot red pepper
1/2 teaspoon paprika
salt and pepper, to taste

Soak beans overnight. Wash, drain, and pick over beans, removing any imperfect ones.

Cover beans in a good quantity of lightly salted water and bring to a boil. Simmer, uncovered, over very low heat until beans are tender.

In a large saucepan, heat olive oil and saute the chopped onion, celery, and hot pepper until the onions begin to brown (about 10 minutes). Add garlic. (Tip: chopped vegetables briefly in a food processor).

Stir in tomatoes (4 chopped ripe, fresh tomatoes may be substituted when in season). Add the beans, basil and oregano (again, fresh herbs may be substituted, when available) chicken base (or bouillon) and the water in which they were cooked. Remove from heat and set aside or refrigerate until 20 minutes before ready to serve.

Serving Time:

Bring soup to a boil. Add rice and cook over high heat, stirring frequently. Add hot water (or broth if you have some) as needed to keep the soup at the desired consistency.

The rice will be cooked after 20 minutes or so. Taste and add salt and pepper, to taste, and adjust other seasonings, if desired.

Serve soup sprinkled with freshly grated Parmesan cheese.

Answer 5

Hello. You can go to your super-market and go where the rice and dry beans are. There are all kinds of dry beans( I use the GOYA beans.) and on the back of them are soup recipes. I get the 16 bean or 15 bean soup
( whatever it is) and do what it says on the back of the beans and make corn bread with it. It makes the soup that much better....yummy! My hubby and 2 year old just love it. You can also goto ( www.foodtv.com) and look for a recipe you like.
Good Luck!

Answer 6

Here is what you've been wait for. This is my favorite bean soup recipe that will sure to please.

Idaho Buckaroo Beans

6 c. water
2 c. dried pinto beans
1 large onion, chopped
2 clove garlic, sliced
2 bay leaves
1 tsp. salt
½ lb. smoke ham, cubed
2 c. canned tomatoes
2 tsp. chili powder
2 TB. brown sugar
½ tsp. dry mustard
¼ tsp. crushed oregano

Soak beans over night, drain. Add fresh water, onion, garlic, bay leaves and salt. Bring to a boil, reduce heat and simmer. Add meat to beans, cover and simmer 2 hours. Add remaining ingredients and mix well. Continue to simmer additional 2 hours or longer until beans are tender.

Yield: 6 servings

Answer 7

SOUP BEAN CASSEROLE

2 lbs. hamburger
1 lg. diced onion
2 c. cooked pinto beans
1 med. can diced tomatoes
1 can cream of celery soup
1/2 c. chopped jalapeno peppers
Cornbread or Jiffy mix

Brown hamburger and onion. Combine with remaining ingredients. Pour into 9"x13" pan. Make thin cornbread mixture or Jiffy mix and pour on top. Bake at 425 degrees about 1/2 hour or until done.