Happy New Year to you and your family! I am looking forward to seeing what this year brings (which hopefully includes a year full of blogs!). Every new year that I can remember, we always ate black eyed peas for good luck. Well, good luck to me to try and get my husband to eat those “dirty tasting beans”! Instead I found a 15-bean mix that I buy at my local grocery store from the dry goods dispenser. This way, he gets a mix of beans he likes with an occasional black-eyed pea and I get to carry on my tradition of eating black-eyed peas merely for good luck.
These beans are super easy to make and can be prepped a few days before to throw into your crockpot. I love cutting up vegetables because it is therapeutic for me. If you do not like to cut up vegetables, then this recipe just got a whole lot easier. Visit your local grocery store and look in their fridge that holds the convenience ingredients and get your vegetables already cut for you. Easy peasy for you to throw into your crockpot.
We like ham here, so I add beans, veggies, and ham to our bean soup along with some spices, herbs, and ham hocks to give it some extra flavor. I had some thyme and basil left over from Christmas that I added to some cheesecloth that also included black peppercorns, garlic, mushroom tips (they still have tons of flavor even though I don’t really want to eat them), and bay leaves. I put all of these in some cheesecloth tied with a string to easily dispose of the things that I do not wish to eat once cooked. If you do not have any cheesecloth, just put these ingredients at the very top of the crock pot so you can get rid of them without any trouble.
You might be wondering if you are supposed to soak your beans overnight before you start cooking them? Click here for my thoughts on soaking beans, but if you want to soak your beans, start by covering them with water by two inches for 4 or up to 12 hours. If you are in a rush, you can always cover them with water by 2 inches, bring the water to a boil, and let them sit for an hour before you start the cooking process.
After a few hours of cooking beans in the crockpot, you will have a delicious, lucky, bean soup that makes the whole house smell yummy! Add some cornbread and you got good beans, good bread, and good fortune all wrapped up into one delicious meal!
Hope 2019 brings you everything your heart desires! Happy New Year!
- 1 onion, diced
- 1 bell pepper, diced
- 3 carrots, diced
- 1 jalapeno. diced
- 2 stalks celery, diced
- 1lb ham steak, cubed
- 1lb 15-mix beans (or whatever dried beans you like), soaked
- 8 cups of chicken stock
- 1 T cumin
- 2 cloves of garlic
- 2 ham hocks
- 6 springs of fresh thyme
- 6 leaves of fresh basil
- 10 peppercorns
- 5 bay leaves
- Dump in all your vegetables: onion, bell pepper, carrots, jalapeno, and celery.
- Add the cubed ham.
- Mix all ingredients together with a spoon.
- Next add your beans and again mix all together.
- Pour in your chicken stock and add the cumin.
- Get the cheesecloth and place the garlic, ham hocks, thyme, basil, peppercorns, and bay leaves inside and tie the top with some butcher's twine.
- Place the cheesecloth bouquet into the chicken stock and put the lid on the crockpot.
- Cook for 8 hours on low or If you are at home to attend to the crockpot, 4 hours on low and 2 hours on high.
- Serve hot in bowls with parmesan cheese or sour cream as a garnish if you desire.