Cookin' with Bacon

Bayou Bean

Recipe By :Jeff Bacon CEC CCA CDM
Serving Size : 24 Preparation Time :2:00
Categories : Soups & Stews

Amount--Measure--Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Pinto beans -- rinsed
3/4 pound onion -- diced small
1 tablespoon vegetable oil -- or margarine
3/4 pound bell pepper -- diced small
1/4 pound chili peppers -- diced fine
2 pounds ham -- diced
1 quart tomato puree
1 quart ketchup
1 gallon water
1/4 cup chicken bouillon
1 tablespoon garlic -- minced
1 tablespoon cajun seasoning
2 tablespoons hot sauce
1 tablespoon black pepper

Sort beans for impurities then soak overnight

Place beans, water, bouillon, onions, garlic, and black pepper in
kettle and bring to a boil. Place ham bones in with beans if
there are some.

Simmer one hour or until beans are done yet still firm. Remove bones.

In a large pan or braiser sweat bell peppers and chili peppers
together in oil.

Add peppers, tomatoes, ketchup, cajun seasoning, diced ham and
hot sauce to soup.

Simmer 20-40 more minutes

Cool to below 70 farenhite within 2 hours then to below 41 with in
4 more hours and store at 41 or below.

Alternate - Cool to 35 within 3 hours and store at 33-36 Fahrenheit
for cook chill process.

Yield:
"3/8 ounce"
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Per Serving (excluding unknown items): 224 Calories; 5g Fat
(19.7% calories from fat); 13g Protein; 34g Carbohydrate;
8g Dietary Fiber; 22mg Cholesterol; 1220mg Sodium.