Ham and Bean Soup I

A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.

Step: 1

Boil sausage to remove excess fat, and cut into bite-size pieces.

Step: 2

Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.

Step: 3

Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.

Step: 4

Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.

Per Serving: 826 calories; protein 47.1g; carbohydrates 39.1g; fat 53.2g; cholesterol 158mg; sodium 1600.5mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.