Time
prep 0:30
total 3:00
Ingredients
| 1 pkg. (1-1/4 lb.) | 15 bean blend | | 1-1/4 gal. | water, divided | | 1 lb. | fully cooked ham, cubed | | 2 | smoked or | | precooked bratwurst links, sliced | | 1 cup | chopped green pepper | | 1/2 cup | chopped celery | | 1/2 cup | chopped carrots | | 1/2 cup | chopped onion | | 2 | garlic, minced | | 2 tbsp. | Worcestershire sauce | | 1 tsp. | dried basil | | 3/4 tsp. | salt | | 3/4 tsp. | pepper | | 1/2 tsp. | dried marjoram | | 1/2 tsp. | hot pepper sauce | | 2 cans (14-1/2 oz. each) | diced tomatoes, undrained | | 1 can (4 oz.) | green chilies, chopped |
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Instructions
Rinse dry beans and place in a Dutch oven with 3 quarts of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
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