A Large crock pot

A ham hock

About a pound of ham pieces

A pound of chicken sausage – sliced into half inch disks

A pound and a half of mixed dried beans (see below)

2 large onions

2 cups or so of chopped celery

A few carrots – sliced

A 15 oz. can diced tomatoes

About 6 to 8 cans (15oz) of reduced sodium chicken broth

Several bay leaves

2 red or green bell peppers sliced and diced

Black pepper to taste.

Do not add salt until the soup is nearly finished; you probably won’t need any because of the ham.

In a large crock pot:

Add 2 cans of broth, the carrots, bell peppers, celery, onions, diced tomato, sliced chicken sausage, and bay leaves. Cook on high for 3-4 hours adding the beans when available from the stovetop.

On the stovetop in a stock pot:

Add ham hock and about 5 cans of broth. Bring to boil then simmer 1-2 hours until the ham hock begins to come apart. Remove ham hock parts and pieces and place into crock pot.

Add the dried beans to the broth (I don’t bother to presoak). Simmer and stir occasionally as they hydrate. Add more broth if they appear to dry out. After 45 minutes to an hour they should be sufficiently hydrated to put into the crock pot.

Add the beans, ham and any remaining liquid in the stockpot to the crockpot

Reduce heat on the crock pot and cook the mixture for at least 8 hours total. Stir occasionally and add more broth if the beans continue to consume. Remove ham hock bones, skin and fat prior to serving.

Yummy! Happy farting!!!!

Mixed dried beans

Combine dry in a large bowl

• One pound bag of pinto beans
• One pound bag of navy beans
• One pound bag of red beans
• One pound bag of northern beans
• One pound bag of kidney beans
• One pound bag of lentils
• One pound bag of split peas
• One pound bag of black beans

Repackage the mixed beans into 8 zip lock bags (1 pound each) for future uses

Copyright 2012 Patrick Granfors