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CAJUN 15 BEAN & COLLARD GREEN SOUP
11/01/16 — Heydon Hatcher
by Megan Winfrey
Hope everyone had a spook-tacularly fun Halloween! I sure did. It was my darling daughter's second Halloween but her first to participate in, so it was extra special for my family. We went as Morticia, Gomez, and Pubert Addams (you know, the baby from the second film who is always escaping certain death just in the knick of time) and it was everything I ever dreamed of and more! I figured I should live out these costume dreams before she's old enough to have her own ideas. What really put the cherry on top of a perfect holiday weekend was coming home to leftovers of this week's recipe. It makes enough to freeze some for later in the season or to have leftovers for days, which is just so nice during this busy, busy time of the year. Let the holiday season begin!
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Cajun 15 Bean & Collard Green Soup
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Put the beans in a large pot and cover with 8 cups of water. Let sit overnight or for at least 8 hours.
After soaking, drain the beans and cover again with 8 cups of water. Bring beans to a boil, reduce to a simmer, and cook uncovered for 2 hours.
In a skillet, sauté the garlic until lightly browned, about 2 minutes, then set aside.
When the beans are tender, add the tomatoes, collard greens, green onion, garlic, lemon juice, and the spice packet that came with the beans. Simmer on low for another 30 minutes, add salt and pepper to taste, and serve!
![img_3544-1]()
Hope everyone had a spook-tacularly fun Halloween! I sure did. It was my darling daughter's second Halloween but her first to participate in, so it was extra special for my family. We went as Morticia, Gomez, and Pubert Addams (you know, the baby from the second film who is always escaping certain death just in the knick of time) and it was everything I ever dreamed of and more! I figured I should live out these costume dreams before she's old enough to have her own ideas. What really put the cherry on top of a perfect holiday weekend was coming home to leftovers of this week's recipe. It makes enough to freeze some for later in the season or to have leftovers for days, which is just so nice during this busy, busy time of the year. Let the holiday season begin!
Cajun 15 Bean & Collard Green Soup
- 1 bag of Hurst's Cajun 15 bean soup mix
- 1 bunch of green onion, chopped
- 4 cloves garlic, minced
- 1 bunch collard greens, stems removed and sliced into strips
- 2 large or about 12 small tomatoes, rough chopped
- Juice of 1 lemon
Put the beans in a large pot and cover with 8 cups of water. Let sit overnight or for at least 8 hours.
After soaking, drain the beans and cover again with 8 cups of water. Bring beans to a boil, reduce to a simmer, and cook uncovered for 2 hours.
In a skillet, sauté the garlic until lightly browned, about 2 minutes, then set aside.
When the beans are tender, add the tomatoes, collard greens, green onion, garlic, lemon juice, and the spice packet that came with the beans. Simmer on low for another 30 minutes, add salt and pepper to taste, and serve!
