1 lb Mixed Beans, dried 1 Chopped onion 2 Chopped green peppers 3 Grated carrots 1 sm Bunch Celery, finely diced 1 lb Diced pork (chop suey pork) 1 lb Jimmy Dean Sausage (hot) 1 Grated potato 1 tb Sweet basil, dried 1 tb Ground sage 1 ts Salt 1 ts Pepper 1 Dash Red pepper 1 qt Chicken Stock, thereabouts Presoak (8 hrs) or preboil (1 hr) beans, drain and rinse. Add chicken stock to soup pot and add beans. Turn heat on low. Add all ingredients just like that. Do not precook meat. The grated potato thickens the broth, another favorite thickener may be used, I prefer the potato. Simmer this soup for 2 hours before serving. I probably add more basil than listed, do that to taste. Go easy on the sage but it is quite important. You may add a tablespoon of sugar to perk this soup up a bit, I do not recall off hand if I did or not. Another ingredient to perk it up is a tablespoon of vinegar--don't overdo.
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OLD SCHOOL BOILED PIG TAILS AND PORK BONES
This is a recipe for pork lovers If this is something you not into Please refrain from negative comments This definitely is an acquired taste I grew up eating this with collard greens or cabbage. It’s excellent with hot sauce and cornbread
Very simple recipe
RECIPE: 2# pig tails (washed and cleaned 1# pork bones (washed and cleaned) 2 quarts water Salt and pepper to taste 1/4 cup white vinegar
Place all items in large pot Simmer on low for 2-3 hours until nice and tender
Enjoy with cornbread and hot sauce
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