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Nutrition Facts
Serving Size 1 (270g) Recipe makes 10 servings The following items or measurements are not included below: ham hocks tomato sauce
Calories 112
Calories from Fat 30		(26%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 244mg		10%
Potassium 349mg		9%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 3.1g	12%
	Sugars 1.6g
Protein 5.3g		10%
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Pink Bean Soup

Recipe #392263 | 3½ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Chattes
Sep 28, 2009

This is a recipe I've been searching for for a long time. On my trips to Southern California, I would always stop in a restaurant named Keefer's Inn in King City, California. Unfortunately, the restaurant changed hands and this soup served there wasn't the same.In the old restaurant, in their gift shop, burlap bags of pink beans were sold along with a recipe card for this soup. I never bought one because I thought the restaurant would be there forever! I wrote in to a local newspaper food column asking if anyone still had the recipe and lucked out! Pink beans are smallish, sweet, meaty beans sometimes are known as chili beans; however, any pea or bean will work. I just love the pink beans for this savory soup. * cooking time does not include overnight soaking ** a ham bone can certainly be used instead of a ham hock

SERVES 10 -12 (change servings and units)

Ingredients

1 lb pink beans
3-5 slices bacon
3/4 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 garlic clove, minced
10-12 ounces ham hocks
1/2 cup tomato sauce
2 quarts water
salt and pepper

Directions

1
Rinse the beans, checking for stones and debris.
2
Soak beans overnight.
3
Saute bacon until crisp, drain.
4
Add carrots, celery, onions and garlic to bacon grease.
5
Saute 5-10minutes.
6
Drain beans.
7
Put in bean soup pot along with carrots, celery, onions and garlic.
8
Add the cooked bacon.
9
Add the ham hock, tomato sauce and water.
10
Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
11
Remove the ham hock and pull the meat from the bone.
12
Chop and return meat to the soup.
13
Remove 1/4th to 1/3rd of the beans, mash or puree.
14
Return to pot and simmer another 20-30 minutes, stirring occasionally.
15
Skim off unwanted grease.
16
Season with salt and pepper.
17
Serve.

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Course > Soups
Main Ingredient > Beans
Preparation > Time to Make > < 4 hours
Preparation > Inexpensive

Featured Reviews for This Recipe

From: AuntSana

On Oct 27, 2009

Loved this recipe! I grew up eating beans, and I still have them at least twice a month. This is certainly taking the lowly bean and jazzing it up! I also added a half can of diced tomatoes that needed to be used. Thnx for sharing your recipe, Chattes. Made for THINK PINK Oct 2009.

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