16 bean soup with smoked porkette shoulder butt
(1 rating)
Mom made this soup for my dad, and I just loved it!! She would use dried navy beans, and lima beans, but I use the 16 bean pkg. because we love beans so much! She always used this smoked butt, and it was so delicious. A very flavorful soup. photos: my own
(1 rating)
yield
12 serving(s)
prep time
8 Hr
cook time
3 Hr
method
Stove Top
Ingredients For 16 bean soup with smoked porkette shoulder butt
-
120 oz. package of dried beans
-
1 lbham, ham hocks, smoked sausage, or pork butt (which i use)
-
1 conion, chopped
-
1 can(14.5 oz) diced tomatoes
-
1 tspchili powder
-
juice from 1 lemon, or 1 tblsp. lemon juice
-
1-2 cloves garlic, minced
-
water to cover beans and meat.
- OPTIONAL:
-
you may use 1/2 water and 1/2 chicken broth to cover beans
-
you may also add 1 or 2 potatoes, cubed, to soup, along with sliced carrots
How To Make 16 bean soup with smoked porkette shoulder butt
-
1The prep-time includes soaking the beans 8 hours or overnight. After soaking, drain water, add fresh water to cover beans and piece of pork butt (I add butt whole, and shred the meat just before serving soup). -
2Bring beans and meat to a boil, reduce heat, and simmer uncovered for 2 1/2 hours.
-
3After simmering, add onions, tomatoes, chili powder, lemon juice, and garlic. Simmer for another 30-60 minutes. Season to taste with salt and pepper. You may use contents of flavor packet that comes with beans in the last 2 minutes of cooking. (I don't use it).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for 16 Bean Soup with Smoked Porkette Shoulder Butt:
ADVERTISEMENT