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Keppler 22-b Beast and Beans

Approved by Mother

While everything including the food on Keppler 22-b was trying to kill the humans, Campion and Paul seem to have stumbled onto something. Mother of course thinks the beasts are best, and as Tempest said, “It tastes like pork.” We’ve created a savory pork and bean medley cooked in a way Mother would surely approve!

 

Back to basics on this one. The seasoning in the Hambeens, might be too salty. We don’t always use it.

Keppler 22-b Beast and Beans

While everything including the food on Keppler 22-b was trying to kill the humans, Campion and Paul seem to have stumbled onto something. Mother of course thinks the beasts are best, and as Tempest said, “It tastes like pork.” We’ve created a savory pork and bean medley cooked in a way Mother would surely approve!
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Prep Time 16 minutes
Cook Time 6 minutes
Servings: 6 hungry settlers

 Ingredients
Equipment
Method
Notes

Ingredients

  

  • 1 large Ham Hock
  • 1 pkg Hurst's HamBeen Soup with Seasoning Seasoning Packet is optional
  • 1 tbsp Better than Bullion or Horrington Farms Broth base ham flavor Optional but use either this or the seasoning packet
  • 7 cups Water
  • 3 Bay Leaves
  • 2 large Carrots chopped
  • 2 large Stalks of celery chopped
  • Sour Cream optional garnish

Equipment

  • 1 Slow Cooker

Method

 

  1. Rinse and check the beans. Do not pre-soak.
  2. Add all ingredients to a slow cooker and cook on high for 7 hours. Test the constancy after the time is up; the beans should absorb most of the liquid so that resembles more of a stew than a soup. ( Cook for an additional hour if the mixture if too runny.)
  3. Remove the ham bones and be pull apart the ham, then stir and serve.
  4. For a less salty flavor use the bullion vs the seasoning packet.

Notes

Serve with warm bread!

Garnish with sour cream

As mentioned above, watch the salt intensity on this one. the flavor seasonings in the bean soup is VERY salty. Use bullion instead if you want something less intense.

We cook this dish all night long in a slow cooker and then refrigerate until dinner. When we are ready to serve it, we place it in a 350 oven for 30 mins and then serve with sides of fresh bread or crackers and a big tossed salad.

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