Smoky Bean Soup
|Dried great northern beans||1 Cup (16 tbs), rinsed and sorted|
|Dried pinto beans||1 Cup (16 tbs), rinsed and sorted|
|Hot water||6 Cup (96 tbs)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme leaves||1⁄2 Teaspoon|
|Liquid smoke||1 1⁄2 Teaspoon|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Ham hock/Ham bone||1|
|Canned tomato sauce||8 Ounce (1 Can)|
In 5-quart casserole, combine Great Northern and pinto beans, water, bay leaves, onion, garlic, salt, thyme, pepper and liquid smoke.
Microwave at High for 10 to 15 minutes, or until boiling.
Let stand, covered, for 1 hour.
Stir in brown sugar.
Add ham hock.
Microwave at High for 5 minutes.
Reduce power to 50% (Medium).
Microwave for 1 hour, turning ham hock over and stirring after every 20 minutes.
Remove ham hock.
Cut ham from bone.
Return ham to soup.
Stir in tomato sauce.
Microwave at 50% (Medium) for 45 minutes to 1 1/4 hours, or until beans are tender, stirring once.
Remove bay leaves.