Bear's Bodacious Bean Bonanza Recipe -
Bear's Bodacious Bean Bonanza Recipe
  • READY IN 4+ hrs

Bear's Bodacious Bean Bonanza

Recipe by  

"This soup has come through 25 years of evolution from a time when we were very hard up for food to get to this stage. There's a lot of stuff in here and offers a wide variety of flavors, colors and textures but the time taken to make it is well worth it. It will knock the feathers out of your bonnet. This recipe makes enough to feed a small tribe."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
  • PREP

    1 hr
  • COOK

    2 hrs 30 mins

    4 hrs 30 mins


  1. Place the dry 16 bean mix into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
  2. Bring the soaked beans to a boil in a large pot with enough water to cover. Add the diced jerky and simmer for about 2 hours.
  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into 1/2-inch pieces.
  4. Melt the butter in a skillet over medium heat, cook and stir the thawed lima beans in the butter until the beans are evenly browned, about 10 minutes.
  5. Stir the bacon, lima beans, garbanzo beans, kidney beans, green beans, wax beans, cream-style corn, ham, onions, bell peppers, carrots, celery, honey, molasses, and brown sugar into the pot with the cooked beans and jerky. Cook another 30 minutes or until the beans are tender.
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Reviews More Reviews

Mar 29, 2011

I don’t think I have ever made such an ingredient full recipe. I halved the recipe and it still made my 5 quart pot full. Kitchen sink accurately fits. Good flavor, but a little too sweet. Not a spice or herb in it. Sodium content is out of bounds and this would feed way more than 18 people. I just don’t see a need for all those extra beans and meats in a nice bean soup. Instead of butter frying the limas they could be added a little before the others to cook in the mix. I'm sorry, but I can't see myself making this again. Thanks anyway.

Feb 22, 2010

I made this tonight, and everyone was very full after nearly half a bowl! The only negative is that it was very sweet. Maybe half the molasses and leave out the honey next time. Also needed salt.

Jan 25, 2011

I am giving this 4 stars because my husband loved this. It was an awful lot of work for what tasted like your average bean soup with a twist. Very sweet, almost too sweet for me. I will make this again, with less sweetness. If it was just up to me I would not put all the effort into it for the taste. It is not bad but just tastes like bean soup really. It makes a huge amount so start with a very large pan, and don't worry by the time it's done it will fill it. So be prepared, I had to change pans half way thru, start large and be prepared to watch it grow. My husband absolutely loved this soup, maybe it's a guy thing. Thanks for a stick to your ribs meal.

Mar 29, 2010

4 stars cuz i thought it was a soup recipie, it took along time and i almost grew outta the pot i was using!!! And what the heck are Fordfork limas? I can't even find 'em on google! Other review helped..i omitted the honey and added salt and Emeril's Essence. Not a big green pepper fan so only used 1/2 of one. I sauted my onion, carrots, celery and 1.5 teas. of minced garlic before adding the non-Fordfork limas! Next time i will add Market Day brand roasted corn and pepper blend cuz i will use a huge caldron. We have enough for several days and they are really really good! A keeper on my regular recipe list!


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  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 56.6 g
  • 18%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 13.4 g
  • 54%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 1042 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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