Beans are one of the oldest cultivated crops, dating back to 8,000 BC, when they were the mainstay of the diets of Meso Americans. Compared to most crops, they have relatively few enemies and require minimal care. The harvested plants and pods go right back into the soil as “green manure.” I learned all this while attending a class on heirloom beans, taught by Steve Sando from Rancho Gordo.
A good source of protein and fiber, they are not only good for you, they add a nice texture to any recipe. Best of all, they are easy on your pocketbook. My grandmother used to make bean soup using the leftover ham bone from our Easter ham which gave it some great flavor. It was one of my favorite soups and so I decided to make some this year using my ham bone too. I froze the ham bone on Easter Sunday and brought it up to the cabin with us last weekend. On Sunday, it was rainy and cold in northern Wisconsin so a bowl of hot bean soup really "hit the spot".
Instead of using the plain Navy or Great Northern Beans that my grandmother used, I bought a bag of mixed beans.
I love all of the colors and sizes of the different beans. If you look closely, you will see some yellow and green split peas in this mixture too. Since they cook faster than the beans, I knew that they would give our soup a nice, thick texture.
Here is the yummy soup we enjoyed for lunch.
Slow-Cooker Bean Soup
1 package (1 pound) dried beans
8 cups water
3 carrots, sliced
1 medium onion, chopped
2 stalks celery, sliced
1 teaspoon salt
1 teaspoon dried thyme leaves
¼ teaspoon dried rosemary leaves, crumbled
¼ teaspoon pepper
1 ham bone
1. Place beans in large bowl; pour water over them to cover. Cover bowl with plastic wrap and refrigerate overnight.
2. Drain and rinse beans. Place in 4 to 5-quart slow cooker. Add remaining ingredients. Cover and cook on low heat setting 8 to 10 hours or on the high setting 4 to 5 hours.
8 servings