15 bean mix (2 1/2 -3 cups)
Hambone
2 bay leaves
2 T thyme leaves
1 T cayenne pepper
1/2 T black pepper
2 cloves garlic
2 pints diced tomatoes
2 onions, chopped
2 c chopped celery
1 lb raw sliced link sausage
2 c cubed raw chicken
Rinse your beans, dump them into a big soup pot with your hambone, cover with water, add 2 bay leaves, a couple tablespoons of fresh thyme leaves (or a couple teaspoons dry), about a tablespoon of cayenne, 1/2 tablespoon of black pepper, and either 2 cloves of garlic or a tablespoon of garlic powder. Simmer it, covered, 3 hours. Pull out the hambone and let it cool enough to get the meat off it. Meanwhile, add 2 pints of diced tomatoes, 2 white or yellow onions, chopped (or 2-3 tablespoons onion powder), 2 cups of chopped celery, salt and pepper if needed. Simmer another 1 1/2 hours, then toss in the meat from your hambone, 1 lb raw sliced link sausage (I'm going to try it with Andouille next time), and 2 cups cubed raw chicken. Simmer another half hour, throw in 2 tablespoons chopped parsley, and serve.
1 inch head space Process 75 min pints, 90 min quarts
This was shared on Facebook by Anne Ott.
