From: Patti Lewis Spurgin of Texas.
Her note: I hope if you try this recipe that
you enjoy it. It did win a prize many years ago when we lived in Ennis, Texas (a community filled with loveable Czech people – I also
learned how to make Kolaches there from the experts!)
1 (1lb each) pkg. of 12 varieties of dried beans or buy the already
pre-pkg. dried mixed beans you can find in the store.
1 1/2 cups of water for soaking
2 qt. water for cooking
1 tsp salt
1 minced garlic bud
1 large diced onion
1 lb smoked sausage (sliced)
1/2 lb cooked ham (diced)
1 lb bacon (cut to bite size pieces)
1 medium lemon
1 can Rotel Tomatoes & green peppers
10 oz. shredded cheddar cheese
Mix the 1 lb pkgs. of 12 varieties of beans in an airtight storage
container. Will keep for many months.
Prepare the night before by soaking overnight 1 1/2 cups of beans in 1
1/2 cups of water. (I usually add a tablespoon of baking soda to the
soak the beans).
Next day, rinse soaked beans and put in “Dutch Oven”, covered with 2
quarts of water. Add onion, garlic. Cook at medium heat. About 1
1/2 hours into cooking, add ham, bacon, sausage, and salt. (if
vegetarian, add veggie broth instead of water). Approximately 30
minutes prior to soup being done, add Rotel tomatoes & peppers and the
juice of 1 lemon. Simmer (total cooking time depending on stove,
altitude, etc should be around 3-4 hours). In individual bowls, add
soup and shred Cheddar cheese on top of soup. Excellent dish for
making ahead of time and freeze for that cold winter evening. Serve
with your favorite cracker or bread. Serves between 4-6.
You can use all three porks or just one…I usually use all three
because of the men in my life.
Hope you enjoy…men love it!