Bear with me as I write this – this is the first recipe I’ve ever written publicly. My mom discovered 15 Bean Soup a few years ago and we all love it. There is a standard recipe on the back of the bag, but I change it up. It also comes in a Cajun version, but we prefer the regular.
You will need:
1 Bag HamBeens 15 Bean Soup
1 Whole Lemon (cut into wedges)
1 Medium White Onion
5 – 6 slices of bacon
Salt (to taste)
Pepper (to taste)
Slow Cooker (aka, a Crock-Pot)
Preperation: Like a lot of slow cooker recipes, you’ll want to start the night before you plan to cook the soup. A colander is really helpful for rinsing.
When you open the bag, a small packet of ham flavoring will fall out. Set this aside until the end.
Rinse and drain beans/lentils.
You’ll want to use a spatula to get all of the lentils out of the colander, if you don’t get them all it’s okay – most of the small ones cook down in the slow cooker anyways.
Soak in the refrigerator overnight.
The recipe on the bag calls for the juice of one lemon, but I like to use the whole thing. I chop mine up into wedges and slices just to mix it up. In my opinion, the lemon juice really makes this soup.
The next day, drain and re-rinse the beans.Put them in the slow cooker and add water. The water should rise about two inches above the beans. If the water level is too low, the beans will scorch.
Add the slices of bacon and lemon. Cook on low for 4 – 6 hours, or until beans become tender and bacon is fully cooked. I usually check on the beans every hour or so.
Chop of half of the onion and add near the end of the cooking process. I like to add it toward the end so the onion is crispier and doesn’t get soggy. Add salt and pepper to taste.
Serve with cornbread and a fresh onion slice.
Coming soon: How to make homemade country cornbread!