FIVE BEAN SOUP 2 c. mixed dried beans, about 1 1/2 lb. (1 c. navy, 1/2 c. pinto, 1/2 c. black eyed peas, 1/4 c. each green and yellow split peas) 2 ham hocks 4 lg. cloves garlic 10 c. water 3/4 lb. kielbasa sausage 2 c. canned crushed Italian plum tomatoes 2 onions, coarsely chopped 1/2 c. chopped fresh Italian (flat-leaf) parsley 1/4 c. fresh lemon juice 1 tsp. good quality chili powder 1/2 tsp. ground cumin 1/4 tsp. dried red pepper flakes, or more to taste Salt and freshly ground black pepper, to taste 2 tbsp. chopped fresh Italian (flat-leaf) parsley, for garnish 1. Rinse and pick through the beans. Place them in a large heavy pot, cover with cold water, and soak overnight. 2. Drain the beans and return them to the pot along with the ham hocks, garlic, and water. Bring to a boil. Reduce the heat and simmer for 1 1/2 hours, occasionally skimming off any foam that rises to the surface. 3. Cut the kielbasa into 1 inch slices, and then quarter the slices. Add the kielbasa to the soup and simmer for 1 hour longer, skimming when necessary., 4. Remove the ham hocks and allow them to cool. Shred the meat from the bone and set it aside. 5. Drain the crushed tomatoes, reserving the juice. To the soup, add the crushed tomatoes, 1 cup of the juice, and the onions, 1/2 cup parsley, lemon juice, chili powder, cumin, red pepper flakes, and salt and pepper. Cook slowly for another 30 minutes, stirring occasionally. 6. Adjust the seasonings if necessary, and serve hot, garnished with the chopped parsley. 8 portions.
Posted on: Thu, 17 Apr 2014 17:41:43 +0000