You will need 2 cups of any dry 10 bean mix. Purchase premixed or mix your own. Rinse bean mix well; cover beans with water and soak overnight. Drain; rinse well again.
Add 2 quarts of water. Add 2 or more ham hocks and simmer 1 1/2 hours.
1 large onion, diced
2 to 3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper (or less)
1 bay leaf
1 large bell pepper, diced
3 to 4 ribs celery, chopped (include tops if desired)
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 (10 ounce) can Ro-Tel tomatoes (undrained), chopped
Simmer for 1 hour, stirring occasionally, Add a bit of hot water (if desired).
Serve with hot corn bread.
Recipe adapted from Saint Mark’s Episcopal Church Women’s Cookbook, 1996.
Contributed by Lila B.
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We all know that Lila B. didn’t make anything that wasn’t delicious! I can hardly wait for cold weather so that we can enjoy a big pot of soup!