Cracklin’ Bean Soup

RhumAndJerk

Ingredients

• 1 bone from Pulled Pork or Ham	• 2 stalks Celery, chopped
• 1 stalk of Celery, broken	• 2 Carrots, peeled and chopped
• 2 Green Onions, whole	• 1 bunch Green Onions, chopped
• 1 Bay Leaf, whole	• 3 small Tomatoes, chopped
• 1 lb dried mixed dried Beans, approx. 2 cups	• 1 Dash Worcestershire Sauce
• 1 Onion, chopped	• 1 batch of Cracklin’s or skin from Pulled Pork or Ham
• 3 Garlic, smashed	• Salt and Pepper to Taste
• 1 Potato, peeled and chopped

Instructions

Soak the Beans overnight. Drain and Rinse the Beans.

Place bone in large soup pot and cover with cold water.
Add one stalk of Celery, two Green Onions and Bay Leaf.
Bring to a boil and simmer for one hour. Make sure to skim the top to remove the foam.
Strain the Stock and return to the pot. Return any meat back to the pot.
Add the Beans. Bring to a boil and simmer for one hour. Stir occasionally.
Add the rest of the ingredients and continue to simmer until all is tender, about one hour. Stir occasionally.
Adjust the Flavor with the Salt and Pepper.

Notes

Garnish with Elder Ward's Rub for Pulled Pork or even some Pulled Pork.

Number of Servings:

Time to Prepare: