Onion and Pepper. Your choice on both.

Beans Soaking, seasonings and crock pot with neck bones, onion and pepper.

Time to make the cornbread.

15 bean soup and neck bones.

My hubby asked to take center stage on my blog today with his famous 15 bean soup. When he first purchased the package of beans, I was surprised that 15 beans could actually be gathered in one bag. Can you say protein and fiber? We grew up on beans and hot buttery cornbread right from the oven and to this day, I can’t think of a more comforting meal than beans and cornbread. The combination is so affordable and feeds an army. I agreed to feature Donald, with his family famous soup and offered to take pictures while he cooked. It soon became apparent he wanted the kitchen to himself, so I left him to enjoy his un-supervised cooking with hopes that the house would still be standing in the morning. Donald’s first lesson in cooking-101 (1) Cook everything on high with remote in hand. Here is the 15 bean soup along with all the ingredients including his pictures of packaged neck bones and his favorite seasonings and spices.

Package of beans with season packet.

Neck Bones

Ingredients:

1 package of 15 bean soup with ham seasoning packet
1 package of neck bones
1 medium onion
1 large bell pepper any color
Salt and pepper to taste
2 cartons of unsalted chicken broth
1 tsp. unsalted garlic powder
1 tsp. Tony Chachere’s Creole seasoning
1/2 tsp. paprika
Unsalted meat tenderizer

Directions:

In a large bowl, empty package of beans and cover with water. Soak beans overnight. Rub neck bones with meat tenderizer. Season meat with salt and pepper. Place neck bones in a large crock pot. Slice onion and bell pepper. Add to the neck bones. Pour chicken broth over neck bones. Add the remaining ingredients. Cook overnight on high. The neck bones should be tender and falling off the bones. Drain the water from the beans. Add beans to the crock pot and continue to cook on high until beans are tender. Serve with hot buttery cornbread.

Enjoy,

MJ