8 cups water (use chicken, beef, or vegetable broth for additional flavor)
1 lb. smoked sausage, ground sausage (browned in pan), pork hocks or diced pork. You may also make use of a leftover hambone with a few meat onto it.
1 lg. onion, diced
1 clove garlic clove, minced
1 teaspoon chili powder (optional)
1 can tomato plants (15 oz.)
Juice from 1 lemon
Optional: Hot sauce or crushed red pepper to taste
NO SOAK METHOD
Sort and rinse beans, look for any undesirable debris and discard.
Drain and put inside a slow oven with 8 glasses of water, onions, meat or hambone, garlic clove and chili powder. (Not tomato or fresh lemon juice yet!)
Set slow oven on high and prepare for five hrs (or low for 7-8), or until beans are tender, although not failing.
Following the beans are tender, take away the hambone (leave any pork who are holding cards), stir within the can of tomato plants, our Pork Flavor packet, and also the fresh lemon juice.
Prepare for further half an hour then keep warm until prepared to serve.
We advise for everyone having a freshly baked slice of corn bread! You may also serve over grain too.
Please bear in mind that each time the lid is opened up, your cooking is going to be longer.
For more flavor, substitute beef, chicken or vegetable stock rather water.
You may also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step Five above.
As with every dry bean recipes, it is best to hold back until Following the beans have grown to be tender or fully cooked before adding any acidic ingredients like tomato plants, citrus, vinegars, etc.
Keep in mind that this can be a NO SOAK recipe, however if you simply have previously drenched the beans that's no problem, only use 1 cup waterOrinventory less.
Variations around the recipe is useful for the majority of Hurst's HamBeens products.
If you need a more "brothy" soup, add an additional cup of liquid while preparing
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