The other day I read a blog complaining about the mushiness of canned beans. It's been a while since I bothered to cook anything with dried beans, so I thought I'd give it a shot. There's no question that dried beans cost a lot less than canned beans, and after eating this, you can bet my next batch of chili will be made with dried beans. I think they are better!
I used a variety of beans in this recipe, plus veggies, and apples. My grocery store had Texas style ribs (dark pork meat with no bones) on sale that I thought would hold up well to slow cooking. It's hot and hearty and oh-so-easy, not to mention fairly healthy! I felt spoiled and lazy since it all happened in the crock pot without much effort. Don't be fooled though, at the low setting, the beans really do take eight hours to cook
Hearty Crockpot Bean Soup
1/2 cup dried Northern beans
1/2 cup dried kidney beans
1/3 cup dried baby lima beans
2 1/2 to 3 pounds pork
2 stalks celery, sliced
2 apples, peeled, cored and quartered or diced
1 14.5 ounce can diced tomatoes
2 14.5 ounce cans chicken broth (use tomato can to measure)
2 14.5 ounce cans water
1/2 teaspoon rosemary
1/4 teaspoon paprika
2-3 cloves garlic
2 large leaves red Swiss chard chopped, including stems
1 10-ounce package peas
Wash the Northern beans and the kidney beans. Pick out any that look odd and remove all floaters. Put them in the crock pot (turned OFF) with six cups water to soak overnight.
In the morning, dump the water in the beans, rinse them and set aside. Place the meat in the bottom of the crock pot, and add the beans on top of the meat. Add everything else, except the Swiss chard and peas. Cook on low for seven hours and fifteen minutes.
Add the Swiss chard and frozen peas and cook another 45 minutes. Serve and enjoy!