This winter we drove down to Texas in search of warmer weather. We discovered and enjoyed this soup at the 'Bean Barn', a wonderful little place at the flea market that sells delicious bean soup, chili and cornbread! The couple who manage this 'barn' give 100% of their sales to missions. They were a delight to chat with! I told them about our blog and our cook books and that we give our author royalties from the cook books to missions as well. And when I asked for the recipe for the bean soup and if I could share it with you he said by all means..all to the glory of God!
I had to downsize the recipe of course and I changed up the amounts a bit but the taste is as wonderful as I remembered.
- 1 1/2 cups of Great Northern Beans or you can use navy beans
- 2 cups of ham, fully cooked and cut in cubes
- 1 tablespoon salt
- 1/2 cup brown sugar
- 2 tablespoons Louisiana hot sauce..Note: if you don't like it too spicy start with less, you can add or subtract according to your taste.
- Cover beans with cold water and soak for at least 6 hours.
- Strain beans, place in a large pot and cover with hot water, adding enough water so it's approx one inch above the beans.
- Bring to boil over high heat.
- Pour beans with the water into a slow cooker and cook 4 hours on low or until beans are tender.
- Stir in salt, cubed ham, brown sugar and hot sauce.
- Continue cooking on low until well heated through, approx another 30 minutes.
- Enjoy with corn bread.