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Bean Soup with Leftover Pork

post #1 of 7
Thread Starter 
With Christmas Eve Dinner behind us I am now looking for a "killer" recipe for Ham&Beans so I can use the beautiful leftover pork on the bone and scraps. Never made it before and I would only be guessing. I would trust a recipe from my fellow smokers before the Food Network.

Anyone care to share?

Thanks and Merry Christmas, John
post #2 of 7
I have never followed a "recipe" for bean soup. I always use several different type of beans. Navy, pinto, Anasazi, bolito, etc. Sort to get out any dirt clumps or bad beans, rinse several times then soak overnight. Rinse again before cooking and add whatever you like. I use chopped onion, diced carrot, minced garlic, parsley flakes, salt, pepper, etc. I use a large crock pot and cover the beans with about 2 inches of water. I usually takes mine about 5 or 6 hours. I like my beans a little firm so I check frequently so as to not overcook. Hope this helps. BTW, you're not limited to any certain herb or spice. Sometimes I add Lawry's season salt, maybe a little celery salt, etc.
post #3 of 7
You can use the bean soup like a fattie the ingredent list is completely up to you. We just made some with 15 beans and some chicken, chirozo, salalmi, vegis like tomatoes, potatoes, onions, celery, bok coy, corn, green peppers, oh yea and then near the end some shrimp and frozen crawfish. So see you can have anything.
post #4 of 7
not really a soup but ya goota try it.
ok try this one i got it from another BBQ pal and tried it wow was it tastyPDT_Armataz_01_37.gifso here goes.

1 - 15 oz. can pinto beans
1 - 15 oz. can black beans
1 - 15 oz. can kidney beans
1 - 15 oz. can northern beans
3/4 cup bell pepper (green, red, yellow, your choice), rough chopped
3/4 cup red onion, chopped
3/4 cup Blues Hog BBQ Sauce
3/4 cup KC Masterpiece Original BBQ Sauce
"Bean meat" - Could be chopped brisket, pulled pork, whatever you have left from a smoke.

Drain and rinse all the beans. Combine them in a foil pan.
Add the peppers and onion and mix well.
Put the Blues Hog and KC Masterpiece in a bowl and mix. Pour over the bean mixture and mix well.
Fold in a good cup of bean meat, more or less to your taste.
Put in a smoker for 30 minutes to an hour to take smoke and warm through. Stir a few times while smoking. You are not cooking these. The peppers should not be mushy, may still have a bit of crunch.
post #5 of 7
Thread Starter 
Found a couple good ones.........thanks mulepackin and morkdash!!!!!!!!!!

Finally found a website for the beans I use, with their recipe: http://www.hurstbeans.com/
Hurst’s HamBeens® Original 15 Bean Soup®

You Will Need:
1 lb. of ham, ham hocks, or smoked sausage
1 cup onion, chopped
1 15 oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1-2 cloves garlic, minced

Traditional Cooking Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.

After soaking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2 ½ hours. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes. Add contents of ham packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.

Yield: approximately 3 quarts. Serves 14-16

Quickcook Method:
Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45 minutes. Add contents of flavor packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.

Note: Dry beans are a raw agricultural product. Although we carefully clean these beans, stones and debris may be present. Sort and rinse beans prior to cooking. Depending on water hardness, cooking time may need to be increased.

©2009 N.K. Hurst Company

Happy New Year Everyone, John
post #6 of 7
Ham and Beans is always good on a cold snowy day like today...

Great Comfort Food...

Old fashioned ham and bean soup

  • 1 16 oz pkg, dried great northern beans
  • 3 cups chopped cooked ham, from bone
  • 1 lg sweet onion,diced
  • 2 cloves minced garlic
  • 2 tbsp olive or canola oil
  • 1 lg ham bone
  • 2 32 0z containers, chicken broth fat free
  • 1/2 tsp crushed red pepper,dried
  • 1/2 tsp black pepper
Cooking Instructions

Sort,rinse beans,place in a 6 quart dutch oven, add water to cover beans, and soak8 hrs. Drain Saute ham,onion,and garlic in oil in dutch oven over med-high heat until onion is tender. Add beans,ham bone,broth, and peppers. Bring to boil,cover,reduce heat, and simmer stirring occasionally. 1 1/2 hrs until beans are tender and soup is thickened.
post #7 of 7
Pauls recipe is like what we make. A couple things we add is 1 or 2 jalapenos and a handful of cilantro.
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