Crock-Pot Hot Buttered Rum
INGREDIENTS:
1 pk (20 Oz) 15-Bean Soup Mix; *
-see note
1 lg Onion; chopped
1 ts Garlic
1 ts Celery Salt
2 Stalks Chopped Celery
1 Bay Leaf
1 ds Cayenne Pepper
Ground Pepper To Taste
1 pk Polska Kielbasa; sliced 1/4"
-thick
1 pk (20 Oz) 15-Bean Soup Mix; *
-see note
1 lg Onion; chopped
1 ts Garlic
1 ts Celery Salt
2 Stalks Chopped Celery
1 Bay Leaf
1 ds Cayenne Pepper
Ground Pepper To Taste
1 pk Polska Kielbasa; sliced 1/4"
-thick
*Discard flavoring packet.
Soak beans overnight, changing water frequently. Drain. In crock-
pot, cover beans with 1 inch water. Add all other ingredients except kielbasa. Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If it's too thin, mash some of the beans with a potato masher. Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce and bread or rice.
Serves 4 generously.
NOTE: This soup freezes well. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice.
Soak beans overnight, changing water frequently. Drain. In crock-
pot, cover beans with 1 inch water. Add all other ingredients except kielbasa. Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If it's too thin, mash some of the beans with a potato masher. Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce and bread or rice.
Serves 4 generously.
NOTE: This soup freezes well. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice.