Snipple Bean Soup Recipe
5 stars -
based on 1 vote
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb. fresh pork/ fresh pig hock/ smoked sauage or ham bone with meat on it
3 cups diced potatoes
2 cups snippled beans (washed and drained) Substitute French Style Green beans
2 cans navy beans (Great Northern Beans)
Salt and pepper to taste
Just enough water to cover.
|
|
Directions: |
Directions:Boil the meat until done. Add soup beans, snippled beans, potatoes, salt and pepper and bring to a boil. cook until potatoes are done. Simmer at least an hour.
Pig hocks can be ordered and purchased at a meat store.
Green beans can be substituted with cabbage and then the soup is called a boiled dinner. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:All day. Second day the soup is thicker and really better. |
Personal
Notes: |
Personal
Notes: Snippled beans are made by harvesting green beans when they are a bit more mature that those bought fresh. Beans are put through a snippler that cuts them French style. Coarse salt is added to really coat. Beans are placed in a crock pressed down with a plate weighted with a stone or put in glass jars and covered loosely. Beans are left to work (ferment) for about 6 weeks. Then they are ready to use. Already processed French style beans can be a substitute. beans
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Snipple Bean Soup is from