Yield: 1 Servings
|1 pack||(16 oz) 15 or 10 Bean Soup mix; with Cajun Seasoning included|
|2 \N||Ham hocks or 1/2 pound ham steak|
|1 can||(12 oz) beer|
|2 cups||Chopped onions|
|2 cups||Chopped celery|
|2 \N||Cloves garlic; chopped, (up to 4)|
|1 can||Stewed Mexican tomatoes|
|1 can||Diced tomatoes and chilies|
|1 pounds||Hot Polish Sausage|
|½ pounds||Raw; boneless chicken breast|
Sort and rinse beans. Combine beans, 7 cups water, beer, ham hocks, seasoning packet in large 6-8 quart pan. Bring to boil and reduce to a rapid simmer. Add chopped onions, celery, garlic and tomatoes to pan.
Simmer, covered, for at least 2 hours. Remove ham meat, chop fine, and add rest of meat, cut into small chunks. Simmer for 1½ hours more until beans are soft.
*My notes: I did not use but about 4 cups of water, as we like it thicker.
And I had to cook it a long time, to get the big beans tender.
Posted to TNT Recipes Digest by "Carol Burciaga" <burciaga@...> on Mar 6, 1998