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EatingWell
Soup Beans with Cornbread & Kraut
Cook up your own soup beans on the stovetop or in the slow cooker (see Tip). These brothy beans get a kick when served with fermented cabbage and black-pepper-spiced skillet cornbread.

Ingredients
Directions
To make ahead:
Refrigerate beans (Step 1) for up to 3 days or freeze for up to 3 months.
Equipment:
8-inch cast-iron skillet
Tip:
To cook beans in a slow cooker, combine the drained beans, onion, garlic, 5 cups broth (or water), bay leaves and thyme in a 6-quart or larger slow cooker. Cover and cook on Low until the beans are tender, about 6 hours. (You want them to remain whole and not falling apart.) Discard bay leaves and thyme sprigs. Season with 1 tsp. salt and 1/4 tsp. pepper.
Associated Recipe:
Nutrition Facts
Serving Size:
generous 1 cup beans, 1 piece cornbread & 2 Tbsp. sauerkraut (or chowchow) Per Serving:
317 calories; protein 6g; carbohydrates 53g; dietary fiber 14g; sugars 3g; fat 6g; saturated fat 1g; cholesterol 24mg; sodium 640mg; potassium 788mg.
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