A ham-hock bean soup built on a mix of nine dried beans.
I found this recipe in our old recipe book with the following: All proceeds to charitable projects CHAPTER BF, PEO SISTERHOOD, ABBOTSFORD, BC.
Ingredients
- ½ cup each of 9 types of dried beans (4½ cups total), or a store-bought 9-bean mix
- salt, for soaking
- 1 ham hock (or a ham bone)
- 2–4 cups sausage, turkey, and/or bacon, cooked and chopped
Aromatics
- 1 large onion, chopped
- 1 (796 ml / 28 oz) can tomatoes or tomato sauce
- 1 tsp chili powder
- 1 clove garlic, minced
- 1 lemon, juiced and zested
- 1 tbsp Tabasco
- salt and pepper
Method
Soak the beans overnight in a large pot with twice their volume of water and a little salt.
Drain and rinse the beans. Return them to the pot with 2 L (2 qt) of water and the ham hock or bone. Simmer until the beans are almost tender, 2½–3 hours.
Lift out the ham hock or bone. Pull the meat off the bone, chop it, and return it to the pot; discard the bone, skin, and fat.
Add the aromatics and the sausage, turkey, or bacon. Simmer for 30 minutes, stirring regularly. Taste and season with salt and pepper.