1 LB Heirloom Legumes Paris Bistro Soup Bean Mix Bulk

Description

Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. In soup pot, saut onion in olive oil and butter for 3 minutes, add thyme and cook 1 more minute. Add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1 inch and bring to boil. Reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add ham cubes, salt and pepper and continue cooking until ham is warmed.Pre-soak the beans overnight before cooking. Wash beans in a large bowl of water and discard any beans that float to the top. Place beans in a strainer and rinse well. Place beans, garlic, onion, celery and broth into a crock pot and cook for 1.5 hours, until tender. In the last 30 minutes of cooking, add olive oil, tomato and kale or spinach. Season with salt and pepper only after beans are fully cooked. TIPS: -To make this more of a soup, add more broth at the beginning of cooking. -The thicker, Bloomsdale spinach we have right now at the market would be wonderful in this. -You can find ham hocks in the meat section of the grocery store. Score the sides of it a few times, to help release the ham meat from the bone. You do not need to cut the meat off of the bone. Remove the bone after cooking. -To make this dish vegetarian, skip the ham hock and use vegetable broth.

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