Sixteen Bean Sour Cream Soup

I’m gonna 5-star this but with some changes. During the covid19 lockdown I used what I had! No corn, but added lots of chopped ham, sautéed onion & celery, carrots and fresh parsley. Seasoned with Twisted Pig seasoning

I’m gonna 5-star this but with some changes. During the covid19 lockdown I used what I had! No corn, but added lots of chopped ham, sautéed onion & celery, carrots and fresh parsley. Seasoned with Twisted Pig seasoning

delicious!!!

Taste was a 4, but I reduced it for hassle/time factor. I just think it would have been so much easier to open several cans of beans and add some spices. It looks innocently simple, but working with dried beans I think is just a pain. Beans will NOT cook by boiling and simmering for an hour or two. I have to boil them, soak them overnight, and then simmer them for quite some time the next day. My mother had to do this, my brother too. Are we the only three people who can't make dried beans ready in 2-3 hours? Or does everyone else just like hard beans? I know what boil and simmer mean, and this just doesn't work. And they'll never get by on 6 cups of water. I don't know how much I added but I lost count at about 11-12 cups. When the beans were about 3/4 done, I drained them and just covered in water, added the flavor packet and the ham itself to help add flavor. And then added water as needed to get a thickish soup that still had flavor. It was pretty good once it was done, which was a full day. (That doesn't include the time going through the beans, which I always do since I *have* found rocks in them.) I had doubts about the sour cream, but think it just made it better. But I won't be making again any time soon. There's plenty of easier bean soups out there.