Native Bean Soup Recipe
Ingredients
| Dried posole pr whole hominy- 1 1/3 cups, (1.2 pound) OR Whole hominy- 3 (14 ounce), drained and rinsed | ||
| White beans | 1 pound, dried | |
| Homemade chicken broth, low-sodium canned broth or water- 10 cups | ||
| Garlic | 2 Tablespoon | |
| Carrot | 1 Cup (16 tbs), finely chopped | |
| Onion | 1 Cup (16 tbs), finely chopped | |
| Jerusalem artichokes | 1/2 Cup (16 tbs), finely chopped | |
| Sausage | 4 Ounce | |
| Parsley | 1/4 Cup (16 tbs), snipped | |
| Ground sage | 1 Teaspoon, snipped | |
| Fresh rosemary- 1 tablespoon OR Dried rosemary- 1 teaspoon | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1. Start by picking over and rinsing the posole with the beans, if you are using dried posolo or hominy, and if you are using canned hominy, then take the dried white beans and soak it, and use the canned hominy when instructed later
MAKING
2. In a large bowl, put both the ingredeints along with a gallon (16 cups) of cold water and set aside the bowl for 12 hours or overnight, now drain and discard the liquid
3. In a 6- to 8-quart Dutch oven, combine the first 14 ingredeints, and heat it over high heat, now decrease the heat and simmer, covered, for 2 hours.
4. Place the meat to the soup and place over medium heat till it's heated properly and
season to taste with salt and pepper
SERVING
5. Serve with garlic bread sticks, toaste bread or salads
1. Start by picking over and rinsing the posole with the beans, if you are using dried posolo or hominy, and if you are using canned hominy, then take the dried white beans and soak it, and use the canned hominy when instructed later
MAKING
2. In a large bowl, put both the ingredeints along with a gallon (16 cups) of cold water and set aside the bowl for 12 hours or overnight, now drain and discard the liquid
3. In a 6- to 8-quart Dutch oven, combine the first 14 ingredeints, and heat it over high heat, now decrease the heat and simmer, covered, for 2 hours.
4. Place the meat to the soup and place over medium heat till it's heated properly and
season to taste with salt and pepper
SERVING
5. Serve with garlic bread sticks, toaste bread or salads
Chef
