National Treasure Bean Soup

National Treasure Bean Soup


Steaming bowl of beans in hand, The Husband turned to me and said,
“These are a national treasure.” Whether you choose pinto, navy
or great northern beans this easy recipe will earn you raves.

It’s a highly nutritional dish that fits most any budget. Use a left
over ham bone or omit meat ingredients for a totally vegetarian dish.

1 pound dry pinto, navy or great northern beans
2 – 3 bay leaves
4 – 6 cloves garlic
1 tablespoon coarsely ground pepper
½ bunch of parsley – about 1 cup, stalks and all (I dice for the crockpot)
2 carrots
2 stalks of celery
1 medium yellow onion
4 – 8 ounces pork “ends and pieces” (I OMIT)
¼ cup apple cider vinegar (I omit-I don't feel it needs it)
Salt 1 teaspoon
1 sweet onion
Hot sauce (I prefer “Crystal Sauce”)

Pick through the dry beans for stones. Place the beans in a Dutch oven, cover with
fresh cold water and soak for 8 hours.


Place the carrots, celery, yellow onion, bay leaves, pepper, garlic cloves,
parsley and pork in bottom of Dutch oven or slow cooker.


Drizzle the olive oil on top.

Drain and rinse the beans and add them to the pot. Cover with fresh cold water
to a scant inch above the beans. On a stove top, turn the heat on high.
Without allowing the pot to come to a boil, immediately reduce the heat to a
slow simmer when the water is about to boil. Place lid on top, slightly askew to vent some
steam and cook until tender; between 3 and 6 hours depending on the simmer.
 In a crock pot, cook on low for 10 – 12 hours until tender and creamy.

If you’re serving the beans over rice, approximately 30 minutes before the
beans are finished, prepare according to package directions.

Peel and chop the sweet onion.

When the beans are cooked, remove bay leaves.

Add salt if you like. Add ¼ cup of vinegar wait a minute or two, taste
 and adjust to your liking.

Serve the beans with or without the rice. Garnish with a hand full of sweet
onion and a few dashes of Crystal Sauce.

These beans taste even better the following day

Tip: Do not add salt or vinegar to your beans until they have finished cooking.
 Acidic ingredients cause bean skins to become tough during cooking.