Print Friendly Recipe
- Old recipe with a different delicious flavor
- Alice Larson
Serves/Makes:6 or more
- 2 cups (475 ml) pinto beans, raw
- 4 slices bacon
- 1 jalapeno pepper, diced
- 1 lg. bell pepper, diced
- 1 lg. onion, diced
- 1 cup (225 ml) diced celery
- 3 gloves garlic garlic, minced
- 2 tbsp (30 ml) seasoning mix (recipe follows)
- 2-1/2 qts. unsalted chicken broth
- 2 cups (475 ml) chopped canned tomatoes
- 1-1/2 lbs (.7 kg). hot smoked sausage, sliced
- 1-1/4 lbs (.6 kg). cooked ham, cubed
- 2 potatoes, diced
- Accompaniment: corn bread
- Seasoning Mix:
- 1/4 cup (60 ml) firmly packed brown sugar
- 1 tbsp (15 ml) chili powder
- 1 tbsp (15 ml) seasoning salt
- 1 tbsp (15 ml) crushed bay leaves
- 1 tbsp (15 ml) celery salt
- 1 tbsp (15 ml) dried oregano
- 1 tbsp (15 ml) dried basil
- 1/2 tbsp (7 ml) ground thyme
- Soak beans over night in cold water.
- In an 8 qt. stock pot, fry bacon until crisp.
- Remove from pan.
- Add peppers, onion, celery, and garlic to the bacon fat.
- Saute until tender.
- Drain and rinse beans.
- Add them to the pot.
- Ensuring beans are covered by 2 to 3 ins of liquid.
- Bring to boil.
- Reduce heat, cover and simmer 2 hours.
- Add water as needed to ensure free boiling of the beans.
- Add sausage, ham and potatoes.
- Simmer and additional 30 minutes.
- Season with salt and pepper to your taste.
- Serve with corn bread
- Seasoning Mix:
- Combine all ingredients.
- Store tightly covered in a cool dry place.
- I got this recipe from my hometown newspaper, it was a recipe served often by military wives to their husbands, and families, many years ago. I tried it, and loved it, as did my family, who to this day call it, Mom's Bean Pot Soup, only my recipe for the cornbread was my own. But we'll never tell.
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