Reviewed: May 17, 2009

This was a very good recipe. I did leave out the jalepano pepper as I did not have any. I agree with others that the broth took away that "bean taste". defintely my new ham and bean soup.

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Reviewer:

nancy

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 22, 2009

I really liked this recipe! The chicken broth keeps it from tasting so "beany," and the jalapeno adds a nice flavor. I used large limas as that is what I had on hand, but I used a full pound, keeping the other ingredients the same. I did do this in the crockpot and it worked great. I soaked the beans overnight, cooked them about 3 hours on high, drained the water and added the rest of the ingredients, cooking about 6 hours. I'll be making this again!

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Reviewer:

maryscookin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Monroe, Washington, USA

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Reviewed: Dec. 23, 2008

Very flavorful. Easy to make. I used dried parsely and Polaner ready to use garlic. Both worked well in this recipe.

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kksing2008

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Reviewed: Oct. 31, 2008

Good! I used butter beans and smashed some of them a little to thicken the soup. Otherwise made as directed with ham hocks and diced ham and a little celery. Thanks!

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