Hello, Darlings
Yesterday I ran into an unexpected problem with a bag of 15 bean soup. After cooking the beans on the stovetop in my usual way, and serving them, we immediately notice that all of the beans were hard. Now one would think that after two plus hours of cooking that the beans in the soup would be tender, with maybe a few under cooked Garbanzo beans, but no. All of the beans were hard. My only guess was that the beans were very old.
Now I have never been one to soak beans overnight, so the problem surprised me. However, after viewing and reading a few resources online, I discovered that the beans were indeed old, but still editable, if prepared properly with baking soda. I also discovered that not only did I not have to resort to soaking the beans overnight, but that I could follow my usual recipe and just add the baking soda right into the cooking pot.
What a release!
While yesterday’s dinner was ruined by the harden bean soup, the same pot of beans were a delicious winner tonight. For those who were neither unaware of the “old and hard beans” problem, nor it solution, I share with you my new and improved 15 bean soup recipe.
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My 15 Bean Soup Recipe
Ingredients
- One 20 oz. package HamBeens® 15 BEAN SOUP® with the ham seasoning packet
- 6 to 8 cups water
- 1 smoked ham hock or leftover ham or smoked sausage
- 1 can of red kidney beans
- 1 onion diced
- 2 cloves garlic minced
- 15 ounces diced tomatoes with juice
- 1 package McCormick Tex-Mex Chili Seasoning Mix
- 1 tablespoon lemon juice
- 1 packet of ham favoring
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Directions
- Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
- Separate the Garbanzo (Chickpea) from the rest of the beans, and then pre-cook them in the microwave for 45 minutes with a 1 teaspoons of baking soda and 2 of the 6 cups of water.
- Once soften, pour the Garbanzo beans and hot water into the cooking large pot with the cut ham, garlic and onion, and add with the remaining water. Cook to a rolling boil for1 hour.
- Add the remaining beans and cook uncovered at a boil for an hour, then reduce heat to a simmer, and cover. Simmer for 1 ½ to 2 hours or until beans are tender.
- Stir in salt, and pepper, tomatoes, McCormick Tex-Mex Chili Seasoning Mix, and lemon juice.
- Simmer uncovered for an additional 30 minutes or until thickened.
- Stir in the seasoning packet from the beans and season with salt & pepper to taste. Simmer 1 minute more.
Slow Cooker Hard Bean Soup Rescue:
If the Garbanzo beans or all beans are still hard before adding the McCormick Tex-Mex Chili Seasoning Mix, tomatoes and lemon juice, transfer them with the onion, the garlic and the meat to the six quart slow cooker.
- Add then McCormick Tex-Mex Chili Seasoning Mix, tomatoes and lemon juice.
- Also, stir in the seasoning packet from the beans and season with salt & pepper to taste.
- Cook on high for 7 to 8 hours.
- Stir occasionally, and add more water when necessary.
- Serve with a slice of cornbread on the side.
Note: 15 bean soup freezes very well. Add to airtight containers or freezer zip lock bags. Freeze for up three months.
Note 2: For all other beans and to soften, prevent
gas and bloating: Cook beans with a tsp of baking soda as usually cooked with
meat and seasonings.
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I hope you will enjoy it as we do.
Until next time,
Chow, Darlings
Related: You think my old bean were surprising. Check out the video below.
Cooking 20 Year Old Beans
A Widescreen Online Review Plus Recipe@2026
