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Ingredients
- 1 (16 ounce) package beans (including spice packet)
- ham hocks or 1/2 lb ham
- 2 quarts water
- 1 large onion, chopped
- 1 (28 ounce) can tomatoes (or 2 14-1/2 ounce cans)
- 1 lemon, juice of
- salt
Method
- If desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water.
- Wash beans thoroughly.
- Place in a large kettle, cover with water and soak overnight.
- (An alternate method is to bring beans and water to a boil,remove from heat, and cover and let stand for 1 hour.) Next drain beans and add 2 quarts of new water and ham or ham hock (or use broth if omitting ham).
- Simmer slowly for 2-1/2 to 3 hours.
- Then add spice packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice packet contains no salt).
- Simmer another 30 minutes or until beans are tender.
- Take ham from soup.
- Remove any bits of ham from bone and return to soup.
- If using boneless ham, cut into bite-size pieces and return to soup.
- Serve.
