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Desert Dweller

Babbling Farker
The secret :icon_shy of my 15 bean soup is leftover smoked ham...(Last night's dinner, see other thread.) Yes, I use Hurst's HamBeens brand beans, but forget that ham flavor packet that comes with it. Instead, add two pounds of smoked ham, cooked off the bone in a crock pot. Then instead of cooking the beans in 2 quarts of water, use the water flavored by the ham from the crockpot. Also double the garlic. :idea: About a tablespoon of Todd's Dirt is the only additional seasoning besides changing the Garlic amount.

The bread is an Artisian Ciabatta. Very light and airy on the inside, with a thick robust crust. :wink: This bread also makes a great bun for hamburgers.
 

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I can live (and die) on those Hambeans! You're right, leave out the seasoning packet!

I use a few cans of Ro-Tel in mine along with double smoked Hamhocks-Oh Yeah!
 
I can live (and die) on those Hambeans! You're right, leave out the seasoning packet!

I use a few cans of Ro-Tel in mine along with double smoked Hamhocks-Oh Yeah!

That HamBeens does make a nice pot of soup. I used it with my leftover ham bone from the holidays. No flavor packet needed either.
How many ham hocks did you use for a pot of soup?
 
man that looks fantastic. I'd definitely be fluffin' the sheets after eating those!
 
Looks good,,, every time I eat beans my wife says I pretty much marinade her while sleeping.... in ahhh well, bean gas:eek::biggrin:
 
Those look great. I have made them with Navy and Pinto beans and both turned out good different but good. I'll have to try the 15 bean combo. I also add an onion and some carrots sometimes.
 
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