WyldHen
11-11-2005, 11:15 PM
WyEm:
Post the "Navy Beans and Ham" recipe! I love those kinds of soups...I've tried to make Navy Bean soup once or twice, but have not been happy with it.
Here you go! http://img.villagephotos.com/p/2003-11/500979/cheers.gif
You can make this one in a crock pot too, or in a soup pot right on the stove.
It is best with a leftover ham bone and shredded (diced) ham leftovers. :smirk:
If you don't have that, use smoked ham hocks and a package of diced ham or a sliced/diced large ham steak.
The smoked hocks give you that great smokey flavor! :grin:
<font color="red">*</font> Some types of beans require preperation beforehand, like 24hr soaking. I prefer blackeyed peas and navy beans, but you can use white beans or 12 bean mix. Use whatever you'd like!<font color="red">*</font>
What you will need:
Ham bone or smoked ham hocks
Package of diced ham or shredded diced ham leftovers
Package of navy beans or other bean/peas of choice
1/2 an Onion or so
Garlic (minced, cloves or powder)
3Tbsp. of butter
You may also need corn starch or flour to thicken if needed
In your pot of choice, cover your ham bone or smoked hocks with water and boil for about 2hrs.
Remove bone/hocks and set aside to cool. Add your beans that you've washed and prepared according to package.
You may or maynot need to add water depending upon how long you boiled your bone/hocks.
Check your bean package and measure your "ham water" and see if you need to add more water.
Dice your onion and saute it in a small pan with your garlic of choice and about 3tbsp. of butter. Add it all to your soup when it begins to brown.
Add your ham now and clean any remaining ham off your bone or your hocks and add it too.
Bring everything to a boil and then reduce to medium heat and allow flavors to meld and beans to get very soft, soup should start to thicken.
If you'd like it thicker, make a mixture of cold water and flour or cornstarch. Bring soup back to boil and add your thickening agent. Stir and reduce heat to medium.
Keep checking and stiring every so often until you are ready to eat. The longer it stands, the thicker it will get. Add salt & pepper to taste!
Oh, and of course you will need to have Aunt Joyce's Cornbread with this one! http://img.villagephotos.com/p/2003-11/500979/eat.gif It's just not right without cornbread. :hearton:(See recipe list.) :applause:
Post the "Navy Beans and Ham" recipe! I love those kinds of soups...I've tried to make Navy Bean soup once or twice, but have not been happy with it.
Here you go! http://img.villagephotos.com/p/2003-11/500979/cheers.gif
You can make this one in a crock pot too, or in a soup pot right on the stove.
It is best with a leftover ham bone and shredded (diced) ham leftovers. :smirk:
If you don't have that, use smoked ham hocks and a package of diced ham or a sliced/diced large ham steak.
The smoked hocks give you that great smokey flavor! :grin:
<font color="red">*</font> Some types of beans require preperation beforehand, like 24hr soaking. I prefer blackeyed peas and navy beans, but you can use white beans or 12 bean mix. Use whatever you'd like!<font color="red">*</font>
What you will need:
Ham bone or smoked ham hocks
Package of diced ham or shredded diced ham leftovers
Package of navy beans or other bean/peas of choice
1/2 an Onion or so
Garlic (minced, cloves or powder)
3Tbsp. of butter
You may also need corn starch or flour to thicken if needed
In your pot of choice, cover your ham bone or smoked hocks with water and boil for about 2hrs.
Remove bone/hocks and set aside to cool. Add your beans that you've washed and prepared according to package.
You may or maynot need to add water depending upon how long you boiled your bone/hocks.
Check your bean package and measure your "ham water" and see if you need to add more water.
Dice your onion and saute it in a small pan with your garlic of choice and about 3tbsp. of butter. Add it all to your soup when it begins to brown.
Add your ham now and clean any remaining ham off your bone or your hocks and add it too.
Bring everything to a boil and then reduce to medium heat and allow flavors to meld and beans to get very soft, soup should start to thicken.
If you'd like it thicker, make a mixture of cold water and flour or cornstarch. Bring soup back to boil and add your thickening agent. Stir and reduce heat to medium.
Keep checking and stiring every so often until you are ready to eat. The longer it stands, the thicker it will get. Add salt & pepper to taste!
Oh, and of course you will need to have Aunt Joyce's Cornbread with this one! http://img.villagephotos.com/p/2003-11/500979/eat.gif It's just not right without cornbread. :hearton:(See recipe list.) :applause: