16-20 ouncesdried beans15 bean soup mix, I didn't use the ham flavor in the package
1-2Tablespoonsoil
1large oniondiced
2clovesgarlicminced
2green peppersdiced
7cupswateror broth
1meaty ham boneor a large chunk of leftover ham
1TablespoonsCajun seasoning
1teaspoonbasil
1teaspoonthyme
1teaspoonoregano
2bay leaves
20ouncesfire roasted tomatoes with green chilis2 10-ounce cans
16ouncesandouille sausage sliced (or sub your favorite sausage)
Salt to taste
Sour cream, chopped parsleyOptional garnish.
Instructions
Check dried beans and discard any debris found. Rinse, then cover beans with water or beer to an inch above top and soak overnight. The next day, drain the beans and discard the soaking liquid.
If using a slow cooker, boil the beans in fresh water for 30 minutes. The boiling can be omitted if cooking stovetop (which will boil them).
In large stock pot, saute the onion, garlic and pepper in oil until tender. If using a slow cooker, transfer to the slow cooker.
Add the remaining ingredients, except sausage.
Cook on high for 5-7 hours in slow cooker or simmer on stovetop for about 3 hours until the beans are tender. When beans are tender remove your ham bone and bay leaves. Discard bay leaves.
Remove meat from ham bone and cut into bite-sized pieces. Add these and the sliced sausage back to the pot.
Cook for about another 30 minutes. Taste and add salt, pepper as needed.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.