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“In ' Slow Cooker' by Diane Phillips. The choice of beans is up to you; can buy beans at health food store where they have bulk-food bins, so you buy only what you need. Or you can buy the prepackaged multi-bean mix sold in regular grocery stores.”
READY IN:
10hrs 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the red, white, pinto, kidney, cranberry, lima beans, and black-eyed peas overnight in water to cover.
  2. Drain and rinse well.
  3. Add the soaked beans, split peas, and lentils to the insert of a 5- to 7-quart slow cooker.
  4. Add the remaining ingredients up through the broth; stir to combine.
  5. Cover and cook on LOW for 8-10 hours, until the beans are tender and the ham is falling off the bone.
  6. Remove the ham hock or bone from the soup; chop any meat, removing the fat, and return the meat to the slow cooker.
  7. Season with salt and pepper; remove the bay leaf before serving.

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