We've been watching our weight more and more going into the holiday season as a cushion toward the inevitable holiday 5 or 10 that we gain each year. (I have lost 9 lbs and Linda has lost 7 lbs by increasing proteins and decreasing carbs.)
Today I brought on the dutch oven and made a 5 bean soup that turned out well. Well actually it was 4 beans and some peas, but legumes nonetheless.
5 Bean Soup Recipe
- 1 cup great northern beans
- 1 cup red beans
- 1 cup pinto beans
- 1/2 cup navy beans
- 1/2 cup black-eyed peas
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tbsp black pepper
- 1 tbsp Kosher salt
Directions: Soak dry beans for 4 hours. Drain beans. Add bean mix, ham hock, 2 quarts of water to a medium sized dutch oven. Cook for 4 hours in the dutch oven on medium low heat or until beans are tender (use bottom heat only).
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| Dutch oven table, ash bucket, and bag of charcoal briquettes |
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| I started with 9 briquettes and added 6 - 7 hourly |
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| Ham hock |
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| Legumes ready for cooking |
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| Adding the beans to the dutch oven pot |
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| I used a single slice of ham hock |
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| Adding the spice mixture |
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| Half way there |
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| Bowl of beans topped with some home grown pepper relish |
The beans turned out very well. The relish adds just the right amount of additional heat. If I make this recipe again without the relish I'll add 2 tbsp of vinegar instead.
