Crockpot: Bean Soup 05 by Recipe Cottage

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	Bean Soup 05

		Red and Blackeye Soup 1 cup dried black-eyed peas (a.k.a. field peas, cowpeas) 1 cup dried small red beans (haricot rouges NOT kidney beans!) 4 TBS olive oil (or other vegetable oil) 4 cloves garlic, minced 1 cup onion, chopped 1 cup celery, chopped 1 cup carrots, chopped 1 14-ounce can of stewed tomatoes, chopped 6 cups chicken stock 1/2 tsp Hungarian paprika (optional) 1/2 tsp dried dill weed 1/2 tsp dried celery seed 1/2 tsp dried cumin 1 tsp fresh grated black pepper salt to taste one of the following (or use whatever is available): 1/2 to 1 lb skinless smoked sausage, chopped bite-sized 1/2 to 1 lb leftover ham 2 smoked ham hocks The night before, put the red beans and blackeyed peas to soak overnight in double their volume of water. In the morning, drain off the soaking water and discard it. Heat the oil in a large skillet (or in the crockpot itself if you have one that has a removable pot with a non-stick surface like mine). Saute the garlic and onions until they start to turn clear (don't brown them). Add the other vegetables and saute for a few minutes. Add the tomatoes and chicken stock and bring to a rolling boil. Reduce heat to a simmer. Add the paprika, dill weed, celery seed, cumin, and pepper. Correct the seasoning (I don't find any extra salt necessary at this point when I use canned stock (even the "low salt" variety)). Add the sausage meat, ham, ham-bones, smoked hocks, or whatever you are using. Simmer for at least two hours, or in the crockpot at setting number 2 for five or six hours. For those who prefer crispier vegetables, leave out the celery and carrots in the beginning and only put them in to simmer for the last half-hour of cooking. Serving Suggestions: Serve simply with a small green salad and cornbread. Brown rice or quinoa are also good with this.