Recipe by Spyder-man
Another low country tradition, but with a little extra
Top Review by Kamark
This didn't turn out very soupy at all, but it's a nice, meaty, full-flavored bean dish. The directions don't say when to add the green pepper, so we threw it in with the onions and browning hamburger. We also cut up the hamhock after boiling it with the beans and mixed this meat in at the baking stage. This recipe makes a great deal; we filled up an 8x8 pan and a 9x13 pan.
- 2 cups 13 bean soup mix (find the the dried bean aisle in grocery)
- 1 ham hock (or you could use fat back or salt pork)
- 1 -2 lb ground beef (use more if you want to stretch it out)
- 1 cup onion, chopped
- 1⁄2 cup green bell pepper, chopped
- 1 (28 ounce) cancrushed roma tomatoes
- 1 1⁄2 cups cheddar cheese (you pick!) or 1 1⁄2 cups monterey jack cheese (you pick!) or 1 1⁄2 cups mozzarella cheese (you pick!)
- 6 ounces chopped fresh mushrooms
- salt and pepper
- 1 tablespoon Worcestershire sauce
Directions See How It's Made
- Place beans in the pot with hock/fatback. Add 4-5 cups water; let simmer 45 minutes to 1 hour.
- Brown hamburger with onion; drain off fat and add to bean pot.
- Stir in mushrooms, tomatoes and Worcestershire.
- Bring to a boil.
- Season if necessary.
- Pour into large casserole dish bake at 350°F for one hour, topping with cheese during last 20 minutes.