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Re: Ham & Kidney Bean Soup
Posted By: Beverly Rossman In Response To: Yum !! Good stuff.... :-) (Joe Ames)
Date: Sunday, May 26, 2002 at 4:21 p.m.
Ham & Kidney Bean Soup
HAM & KIDNEY BEAN SOUP (May 26, 2002)
(I had to adjust this recipe a lot...too salty & too spicey)
BUT A VERY GOOD RECIPE1 lb spicy or sweet Italian sausage (I used sweet)
(Boil to remove fat & SALT)
2 Smoked pork hocks-sawed in half(Soak pork hocks, in cold water)
3 Potatoes-peeled & cubed
3 Celery stalks with leaves-sliced fairly thin
2 T Dried Parsley
3 (15 oz) cans Kidney beans
1 (15 oz) can Tomato Sauce
1 (28 oz) can Stewed tomatoes-cut up
1/2 teas ground Black pepper
1 (28 oz) bottle Chili Sauce
3-6 Bay Leaves (I used 5)
1/2 teas Garlic Powder
2-3 T Worcherstershire Sauce (I used 3 T)
1 med Onion-Chopped fine
1 C WaterBoil sausage to remove excess fat & salt, change water once & continue to boil until sausage is cooked thru, then remove sausage from pan, let cool, then cut into 1/4" slices.
Soak pork hocks in cold water, changing water several times, to remove salt. DO NOT BOIL, will remove not only salt but a lot of the flavor. You may leave the hocks soak over night. Have butcher saw hocks in half & remove skin...too fatty.
Brown Italian Sausage & Pork Hocks in separate frying pan, sprayed with cooking spray. I browned mine in the soup pot & my soup stuck to the bottom of the pan. Next time I will use a frying pan.
Drain off excess fat, if any.
Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, pepper, chili sauce, bay leaves, garlic & Worcesgtershire sauce to meat; add the 1 C water, to cover.
Bring to boil, then reduce to simmer. Cover & continue to cook for 2-3 hours.
Remove pork hocks, let cool & cut into bite-soze pieces. Return meat to pot. Serve.
Makes 10 servings
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