| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Cajun |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(16 oz) 15 or 10 Bean Soup mix; with Cajun Seasoning included |
| 2 |
|
Ham hocks or 1/2 pound ham steak |
| 1 |
cn |
(12 oz) beer |
| 2 |
c |
Chopped onions |
| 2 |
c |
Chopped celery |
| 2 |
|
Cloves garlic; chopped, (up to 4) |
| 1 |
cn |
Stewed Mexican tomatoes |
| 1 |
cn |
Diced tomatoes and chilies |
| 1 |
lb |
Hot Polish Sausage |
| 1/2 |
lb |
Raw; boneless chicken breast |
INSTRUCTIONS
Sort and rinse beans. Combine beans, 7 cups water, beer, ham hocks,
seasoning packet in large 6-8 quart pan. Bring to boil and reduce to a
rapid simmer. Add chopped onions, celery, garlic and tomatoes to pan.
Simmer, covered, for at least 2 hours. Remove ham meat, chop fine, and add
rest of meat, cut into small chunks. Simmer for 1 1/2 hours more until
beans are soft.
*My notes: I did not use but about 4 cups of water, as we like it thicker.
And I had to cook it a long time, to get the big beans tender.
Luscious soup.
Posted to TNT Recipes Digest by "Carol Burciaga" <burciaga@bellsouth.net>
on Mar 6, 1998
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