Of course, my husband and son love ham and smoked turkey seems to be a favorite of my daughters. I guess that's where it started. I used to do a poached whole salmon, but finally stopped when I realized that I am the only one who truly enjoyed that protein at Christmas time. I think the salmon was a carry over from my parents.
This recipe came from my mother, "Pete" Rawlings. She got it from a good friend of hers, Aileen Reynolds. Over the years I have tweaked the proportions a bit and spiced it up, but it’s still very similar to the “Bean Glop” Mom used to make back in the 1950s.
Serves a bunch.
2 15 oz. cans low sodium garbanzo beans
2 26.5 oz.cans low sodium kidney beans
1 15 oz. can pinto beans
1 15 oz. can cannelli beans
2 26.5 oz. cans black beans
1 lb. bacon, diced
4 tart green apples (Granny Smith, Braeburn or Gala); cored, seeded and diced
2 large onions, diced
1 jar Snappy Tom tomato juice or Spicy V-8
brown sugar to taste
Drain all the beans and add to the crock pot. Add the apples, onions and bacon and mix well. In a large measuring cup, mix brown sugar* and tomato juice. Pour over the beans. The liquid should come up to about 3/4 of the way to the top of the beans.
Cook on high in the crock pot with the lid off for 8 to 10 hours. The liquid will gradually be absorbed and the sauce will thicken. Stir occasionally. If the glop seems to be drying out before it’s melded into the proper consistency, add more tomato juice-brown sugar mixture. When it's done the color of the beans will have darkened and the sauce will have thicken. It will be a good meld of flavors, rich and earthy.
I hope you try it sometime.