15 Bean Soup (Slow Cooker)
I prepared this on 21 Nov 2019, and used a variant and added some meat and broth, result is hands down, delicious! I will be taking several bags of these beans back to Thailand with me.
Ingredients
- 1 bag 15 Bean Soup, (20 oz / 567 g)
- 8 cups water
- 500 grams smoked sausage, sliced, (1 lb) (optional)
- 1 large onion, diced
- 1 clove garlic, smashed and minced
- 1 teaspoon chili powder, (optional)
- 1 can diced tomatoes, drained, (14.5 oz / 411 g can)
- 2 tablespoons lemon juice
Instructions
- Sort the beans and remove any debris or stones, and remove the Seasoning Packet and set that aside for use later, then rinse the beans.
- Place the beans, onion, sausage, garlic, and chili powder in the slow cooker. (I went overboard with the meat addition, I added smoked sausage, Andouille sausage, and smoked ham, about 1 kilo / 2 lbs.)
- Add the water or broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
- At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Just before serving, open and stir in the seasoning packet that came with the beans.
- Serve with bread, biscuits, or even over rice. Enjoy.
Notes
Low cost per serving.
Variants: 1. Omit the sausage for a meat free dish. 2. Substitute the sausage with ham, ham bone, or ham hocks. 3. Increase the amount of sausage or other meat to 1 kilo (2 lbs). 4. Replace half the water with chicken, beef, or vegetable broth.
Adapted from the 15 Bean Soup recipe on the Hurst Beans website.