Colorados Red Bean Soup with beef and ham
From peetabear 15 years ago
- 120 minutes to make
- Serves 0
this recipe is diabetic friendly... and can be made with your favorite beans and of course made as spicy as you choose by the amount and kinds of peppers you put in it... I like the hot banana pepper flavor in bean soups. Read more .. this soup has both beef and ham in it... the recipe and photo are courtesy of Diabetic Living See less
Ingredients
- 1 pound dry red kidney beans shopping list
- 6 cups water shopping list
- 8 cups water shopping list
- 3/4 cup dry white wine or reduced-sodium beef broth shopping list
- 1 medium green or red sweet pepper, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 medium tomato, chopped shopping list
- 4 cloves garlic, minced shopping list
- 1 medium fresh yellow wax chile pepper or banana chile pepper, seeded and chopped* shopping list
- 1 pound fresh beef brisket, trimmed of fat and cut into 3/4-inch pieces shopping list
- 1 ham hock shopping list
- 1 large russet potato, peeled and diced shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
How to make it
- 1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
- 2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth, sweet pepper, onion, tomato, garlic, and chile pepper. Bring to boiling; add beef brisket and ham hock. Return to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash beans slightly. Add potato to bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until potato is tender. When ham is cool enough to handle, cut meat from bone; discard bone. Cut ham into bite-size pieces; stir into bean mixture. Stir in salt and black pepper.
- *Note
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
The Rating
Reviewed by 4 people-
This sounds good and I love the rich flavor brisket give to soups and stews! ^5
fishtrippin
in Estelline loved it
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Yum!!!! high 5!!
cuzpat
in Sikeston loved it
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Sound like it be good
hungrybear
in Miner loved it
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