15 bean soup

This recipe is from 365daysofcrockpot.com:

1 (20 oz) package of Hurst's HamBeens Brand 15 Bean Soup
7 cups water
1 lb ham, cut into cubes
1 tsp salt
2 red bell peppers
1 cup heavy cream
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
Parmesan or romano cheese, for topping (I prefer Romano)

1. The night before, place the beans in a  large bowl. Save the seasoning packet for later. Cover the beans completely with water and allow to soak for at least 8 hours.
2. Drain and discard water from beans. Place beans in a large slow cooker. Add in 7 cups of water and salt and ham. Cover and cook on low for 8-10 hours.
3. Slice red peppers into strips and place on a foil-lined cookie sheet in one layer. Place in a 425 degree oven and let roast for 30 minutes. Combine roasted red pepper and heavy cream in a blender. Blend until pureed.
4. Pour contents of the blender into the slow cooker. Add the seasoning packet, garlic powder, onion powder, salt and pepper. Stir
5. Ladle into bowls. Top with cheese.

Makes 8-10 servings.

Uruguayan Bean and Noodle Stew

This is a little spicier than what people actually eat in Uruguay, but if you leave the pepper out it's pretty authentic.

4 cups of water

2 cups of pinto beans

1 small acorn squash, chopped

1 1/3 cup of chopped bacon

2/3 cup of chopped white onion (or yellow)

2 teaspoon minced garlic

2 teaspoon of black pepper

1/2 cup of corn

1/2 diced carrots

2-3 tsp salt

2 cups of dry penne pasta

The night before eating, rinse beans. Soak in the 4 cups of water.

Put beans and the water they soaked in into the crockpot. Combine remaining ingredients except salt and pasta in crockpot. Cook on low for 9 to 11 hours. Add salt anytime in the last two hours of cooking. Boil pasta separately, then drain and add to the crockpot when about 5-10 minutes remain.

Serves 4-5