By Diana Rattray. Southern Food Expert
Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Bean soup is comfort food, especially on the chilly fall or winter day. This soup is ready and cooked with simple seasonings along with a pork bone or diced pork. I then add chopped celery and carrots, but it's excellent with only onions too.
The slow oven makes this bean soup easy to organize, also it constitutes a great meal with hot baked cornbread, biscuits. or freshly baked bread or rolls warm in the oven .
Beans are occasionally tough after many hrs of cooking. Salt and acidic ingredients can lead for this problem, and so i hold back until the beans are tender before salting. Some professionals (and food scientists) disagree that salt may be the offender, however, and claim that brining the beans in brine overnight cuts lower around the cooking to cause tender beans. Begin to see the tips and variations for additional about brining.
Ingredients
- 1 meaty pork bone
- 2 cups navy beans or mixed beans, washed, sorted, and drenched overnight
- 8 cups water
- 1-to-1 1/2 cups chopped onion
- 1 clove garlic clove, minced (or 1/2 teaspoon garlic clove powder)
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or brown sugar, in order to taste
- kosher salt and freshly ground pepper, to taste
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Preparation
Place the beans inside a colander and rinse completely. Pick over and discard any deformed or broken beans to check out small gemstones.
Combine beans, pork bone, water, chopped onion, garlic clove or garlic clove powder, and also the bay leaf in slow oven.
Cover and prepare on HIGH for one hour. Use LOW and prepare six to eight hrs longer, or until beans are tender.
Season with fresh lemon juice. honey or brown sugar, salt, and pepper, to taste.
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Remove pork bone chop meat and go back to crockpot.
Remove bay leaf before serving.
Tips and Variations
- Add 1/2 cup of diced celery and 1/2 cup of diced carrots towards the pot combined with the onions.
- Rather of the pork bone, use two meaty pork hocks or 2 glasses of diced leftover pork.
- To brine the beans overnight, dissolve 5 teaspoons of kosher salt in 8 glasses of water. Add some peas and allow them to stand overnight. Rinse the beans inside a colander the following day, add these to the slow oven and canopy with 8 glasses of freshwater. You might add 1/2 teaspoon of salt towards the water, or add salt to taste after cooking. Proceed using the recipe. Check this out article on thekitchn for that rationale behind brining beans.
