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Cook and Booze 15 Bean Soup

Here is our take on our very own 15 Bean soup recipe. Enjoy!


1 lbs bag of regular 15 bean soup mix

One large onion, chopped

2 ½ garlic cloves, minced

(9 -18 ounce) can whole tomatoes, crushed

1lb ham hocks, with meat still on it

(12 ounce) Salted pork

1lb beer brats

12 ounces can of lager beer

5/8 tablespoon dried parsley

5/8 teaspoon dried rosemary

5/8 teaspoon black pepper

5/8 salt

5/8 complete seasoning, adobo

2 tablespoons Cajun seasoning

1 ¼ tablespoons olive oil

2 chicken bouillon cubes


Two to 3 days before making the soup clean the beans and let them marinate in water and the salted pork.

(Note: before cooking wash ham hogs and soak them in 5 cups of water and salt for 30 minutes. Do not discard the water.)

On the day of cooking throw beans and salted pork in a pot pour beer, onions, garlic, olive oil and salt. Cover pot and boil over wood fire grill for 20 to 30 minutes.

After 20 to 30 minutes add the ham hogs along with the water they were soaked in, add beer brats, crushed tomatoes, parsley, rosemary, black pepper, salt, adobo, Cajun seasoning and chicken bouillon, stir and mix all well. Cook over wood fire grill for 2 to 3 hours or until beans are tender.

Keep watching and stirring it every once in a while. You may need to add more water, you want it to keep a consistency a little thinker than a soup. Keep an eye on the fire and feed the fire with more wood charcoal if need to keep a consistence temperature.

Taste it after it cooks—you may need more salt or pepper

Serve by itself or with rice.

Pair with the following beers: IPA, Pilsner or Lager

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