At one time I was making "Cowboy Caviar" at least once a week, but have since tapered off to maybe once every six months. Having an excess of canned beans (all kinds) in the cupboard I decided to make some bean soup. I got the ham bone in the pot and started emptying the cupboard. This is the result, tho measurements aren't exact, they're close. My dh, ds and our Mexican neighbor think I should "patent" this! It is probably too spicy hot for little ones.
- 1 meaty ham bone
- 1 -2 cup ham, cubed
- 1 large onion, chopped
- 2 -3 carrots, sliced
- 2 -3 celery ribs, sliced
- 2 -3 tablespoons ham soup base
- 8 -10 cups water
- 1 (15 ounce) can great northern beans, drained
- 1 (15 ounce) can navy beans, drained
- 1 (15 ounce) can black-eyed peas, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) canjalapeno beans, undrained
- 1 (10 ounce) canrotel extra hot tomatoes and green chilies
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon garlic, minced
- Place ham bone, onion, celery, carrots and water in a large stock pot.
- Bring to a boil and reduce heat to simmer, skimming foam occasionally.
- When meat is starting to separate from the bone, remove bone and allow to cool.
- Add bouillon, I used Ham Flavored Better Than Bouillon, garlic salt and pepper.
- Add beans, whatever kind you like, tomatoes and continue to simmer.
- Remove ham from bone and return ham to soup mixture along with cubed ham.
- At this point I recommend you taste test the soup for seasonings, but be careful, it doesn't bite your tongue, it grabs your throat!
- I served this with corn bread and fresh fried potatoes with bacon & onion. It gets better after a day or two in the refrigerator.
Well, I'll admit to a couple of substitutions ~ I substituted a 2nd can of pinto beans for the jalapeno beans, & used a small can of mild green chilies AND a can of plain ol' diced tomatoes in place of the extra hot tomatoes stuff! Still, the soup was wonderful & satisfying for us, & I had several 2-serving portions that I was able to freeze for later enjoyment! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
This was WOW. The men in the house gobbled it up til the pot was empty. I served it with dollops of sour cream. Thanks for sharing.