20 ounces dried beans we used a bag of 15 bean soup blend
8 cups stock chicken or vegetable
1 pound cooked ham diced
1 yellow onion diced
2 carrots medium sized, sliced
3 celery stalks medium sized, sliced
1 tablespoon minced garlic
1 bay leaf
salt & pepper to taste
Instructions
STOVE TOP
Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.
Note: If using beans from a soup mix, discard seasoning packet.
Add beans, ham, onion, carrots, celery, garlic and bay leaf to soup pot. Stir and bring to a simmer on medium high heat.
Turn heat down to low, cover, and continue to simmer for at least two hours or until beans are tender.
Note: if you are choosing not to soak beans, increase cook time to at least 4 hours for best results.
Remove the bay leaf and season with salt and pepper to taste.
SLOW COOKER
Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.
Note: If using beans from a soup mix, discard seasoning packet.
Add beans, ham, onion, carrots, celery, garlic and bay leaf to soup inner pot. Stir and cover. Set to high and cook for 4 -6 hours or low and cook for 8- 10 hours, until beans are tender.
Remove the bay leaf and season with salt and pepper to taste.
INSTANT POT
Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.
Note: If using beans from a soup mix, discard seasoning packet.
Add beans, ham, onion, carrots, celery, garlic and bay leaf to soup inner pot. Stir, cover, and set to sealing. Cook on manual (high pressure) for 25 minutes, then allow a 15 minute natural pressure release.
Note: if you are choosing not to soak beans, increase cook time to 45 minutes.
Release remaining pressure carefully, pausing if it sputters.
Remove the bay leaf and season with salt and pepper to taste.
1 large sweet yellow onion thinly sliced (this would be a great time to whip our your mandolin or food processor!)
olive oil just enough to toss onion
2 packages crescent rolls 8 count
mustard I used Curry Mustard
Instructions
Prepare bratwurst and onion by tossing the onion in olive oil and then roasting both (on separate baking sheets) at 375 degrees. The bratwurst should take 40 minutes (turn once at the 20 minute point), and the onions should take 60 minutes (stir and re-spread every 20 minutes). This step can be done hours, or even days in advance!
Cut each bratwurst in half lengthwise and then cut each piece in half width-wise (this should give you 16 pieces of bratwurst).
Unroll crescents onto a large cookie sheet.
Put a line of mustard on each crescent, then place a piece of bratwurst and a small pile of onions on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
In a shallow bowl, beat together the eggs, vanilla, brown sugar, cinnamon and salt. Slowly whisk in the half and half.
Working with one or two slices of bread at a time, dip the slices of bread in the egg mixture, coating both sides evenly and place in the basket of your air fryer.
