Hearty Bean and Barley Soup

My family loves this every time I think to make it. Definitely a 5 star!

Difficulty: Easy
Preparation: 30 minutes
Cook Time: 2.5 hours on stove - all day in slow cooker

INGREDIENTS:
2 lbs. dried Great Northern beans
2 quarts water
1 cup fine barley
1 ham hock
2 cups coarsely chopped ham
1 lb. ground beef, cooked and drained
1 large onion, chopped
8 cloves garlic, chopped
6 carrots, sliced
4 - 10 1/2 oz. cans beef consomme'
1 - 1.5 teaspoon salt
1 teaspoon pepper
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
2 fresh jalepeno peppers, split and seeded

DIRECTIONS:
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight (or use the quick soak method on package). Drain. Add 2 quarts water; bring to a boil. Add remaining ingredients; cover, reduce heat, and simmer 2.5 hours, stirring occasionally. Yield: 5.5 quarts.
Note: Add water, if desired, for a thinner consistency. Soup may be frozen.

I got this recipe from Southern Living 1986 Annual recipes, pg. 304

Posted by Debi

Pinto Beans and Cornbread

We had this last night, and it was delicious!! And it made the house smell yummy all day!

Prep Time: 1 hour (if using quick soak method - see package for details)
Cook Time: 5 hours in crock pot
Difficulty: Easy
Serves: 10 - 12 (or 6 really hungry people!)
Source: Paula Dean, Food Network

Ingredients:

* 1 pound dry pinto beans
* 1 teaspoon chili powder
* 1/2 teaspoon dried oregano
* 1/2 pound ham hocks, or 1/4 pound streak o' lean
* 4 cups water
* 1 onion, chopped
* House Seasoning, recipe follows

Directions:

Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

If using ham hock: Pre-soak ham in a separate pot, for at least 2, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

If using streak o' lean: Cut into cubes, brown in a skillet, and place the meat and any rendered fat in the slow cooker with beans. Pour 4 cups water into pot.

Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.

Serve hot over corn bread.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Posted by Debi Walter

Hoppin' John

This has to be one of my absolute favorite recipes, but you have to like black-eyed peas. If you do, you'll love this! I give it a 5 star rating, but my kids vary in their opinion of it. I used to make this traditionally on New Year's Day, but when my family asked for another tradition, I succumbed. So, tonight I had New Year's in July! Heather actually liked it tonight and had me set some aside for her to take for lunch tomorrow. I think that rates as a 5 star for her too! Tom had seconds himself. I hope you enjoy it.

Difficulty: Moderate
Prep: 1 hour
Cook: Total of 2.5 hours
Serves: 10 - 12 (or 6 - 8 really hungry people)

2 c. dried black-eyed peas
1/2 lb. ham
2 qts. water
1 c. uncooked white rice
1 c. chopped onion
1 c. chopped celery
2 t. butter or margarine
1/2 - 1 t. Italian seasoning
1 t. sugar
2 t. salt
1/4 t. pepper

Sort and wash peas; place in a heavy saucepan. Cover with water, and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak for 1 hour, drain.

Combine ham and 2 qts. water in a large dutch oven. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add peas; bring to a boil. Reduce heat; cover and simmer 45 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer an additional 30 minutes or until black-eyed peas are done. Remove ham; cut into small pieces. Stir ham into mixture.

Serve with hot, buttered corn bread and green salad. (NOTE: you can cut the ham up into bite-sized pieces at the beginning to omit doing this at the end.)