Crock-pot Bean Soup
This recipe calls for unsoaked dried beans. If you prefer beans with softer skins, by all means soak the beans overnight before cooking.
INGREDIENTS | SERVES 6
1 cup dried great northern beans
½ cup dried small red beans
½ cup dried pinto beans
1 ham hock
½ pound chorizo, sliced
1 onion, diced
2 cloves garlic, minced
1 (10-ounce) can tomatoes and green chilies
1 (14-ounce) can fire-roasted diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
½ cup commercial barbecue sauce
6 cups water
⅓ cup minced green onion
Salt and pepper to taste
Pour beans into colander; rinse well and remove any specks of dirt or discolored beans.
In the pot of a large slow cooker, combine beans with all ingredients. Cook on medium heat 8–10 hours.
Stir well. Keep warm until you're ready to serve.