Additions:
1 1/2 cups 7 Bean Soup
1 Ham Hock
1 Medium onion, diced
2 cups Celery, diced
2 cups Carrots, diced
5 Tbsp. Boyd's Ham Base
1/2 tsp. Black Pepper
3/4 cup Flour
1 Large Egg
Directions:
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Soak beans in 4 cups water overnight in the refrigerator. Drain the water. Simmer beans (enough to cover) until tender. Drain and reserve the liquid.
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Cook 1 ham hock in 2 quarts of water until meat falls from the bone. Dice meat and reserve broth.
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Combine reserved broth and liquid from beans (add water to make 2 quarts) and cook the vegetable until tender.
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Beat egg. Place flour in a bowl. Pour egg in the middle. Use a fork to draw egg through the flour to form crumbs.
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Sprinkle crumbs into boiling broth.
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Cover and simmer 10 minutes. Add the ham & beans and serve.
Ingredients:
Lima beans, cranberry beans, blackeye beans, red kidney beans, great northern beans, black turtle beans, pinto beans.
**Contains: Soy Ingredients.
**Packaged in a facility that also processes products containing: peanuts, tree nuts, soybeans, milk, egg, fish, crustaceans shellfish and wheat ingredients.
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