How I make bean soup
Buy two pounds of large limas and two pounds of great northern beans. Dry, of course. Soak them over night. They swell up really big.
Drain them, rinse them then add a couple big ham hocks, some bay leaves, about a tablespoon of peppercorns, and be careful with the salt. Sometimes the hocks and the ham you add later are very salty. Cover with H2O and cook them for a few hours, not real hot, just below or at a slow boil. They take a long time to cook, and it’s easy to burn them. When they start to get tender, I turn off the stove and let them sit over night.
The next morning I take the meat off the hocks. Throw the bone and the skin and fat away. Cut a ham steak into bite sized pieces and add it. Back on the stove, again at a very slow boil. Be sure to stir. When the beans are tender, that’s it. Voila! That’s 2.6 gallons of really tasty bean soup. Serve with chopped onions and a generous side of Beano.
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