Yankeebeansoup Recipes

Steps:

• Place the beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans, discarding liquid. Set beans aside. In the same pan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute onion until tender. Stir in carrot and celery leaves. Return beans to the pan. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until beans are tender. , Stir in the milk, molasses, salt and bacon. Remove about 2-1/2 cups of soup; cool slightly. Place in a blender or food processor; cover and process until pureed. Return to the pan; heat through.

Steps:

• Combine all ingredients except salt and pepper, in slow cooker; cover and cook on low 6-8 hours.
• Season to taste with salt and pepper.

Steps:

• Soak the beans according to label.
• Add all the ingredients EXCEPT the potatoes and carrots.
• Cook for several hours, simmering, until the beans are tender.
• Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.

Steps:

• Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place.
• Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.
• Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.
• Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
• Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
• Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.