NAVY BEANS AND HAM RECIPE RECIPES
NAVY BEANS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
Make and share this Navy Beans recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Place the beans in a colander and rinse with cold running water.
- Pick over the beans to remove any stones or foreign objects.
- Heat the oil over medium-high heat in a large, heavy stock pot.
- Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
- Add the bay leaf and thyme and saute for 1 minute.
- Add the beans and chicken stock and bring to a boil over high heat.
- Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
- Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
- Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
- Remove the bay leaf and serve hot.
Nutrition Facts : Calories 541.8, FatContent 16.7, SaturatedFatContent 2.9, CholesterolContent 11.5, SodiumContent 556.3, CarbohydrateContent 70.5, FiberContent 21.4, SugarContent 11.9, ProteinContent 29.1
SIMPLY THE BEST HAM & NAVY BEAN SOUP RECIPE - FOOD.COM
A combination of different recipes. I couldn't find any one recipe that tasted the way I like bean soup. Try it you will like it.
Total Time 23 minutes
Prep Time 15 minutes
Cook Time 8 minutes
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and sort out navy beans.
- In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
- Next day: Do not drain off broth.
- Add 2 more cups of chicken broth.
- Add remaining ingredients .
- Cook on high 3 to 4 hours until ham hocks become tender.
- Remove meat from hocks and cut into small pieces,return to mixture.
- Continue cooking on low for another 6 to 8 hours.
- You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.
Nutrition Facts : Calories 157.4, FatContent 2.7, SaturatedFatContent 0.8, CholesterolContent 9.1, SodiumContent 1212.8, CarbohydrateContent 19.7, FiberContent 7, SugarContent 3.1, ProteinContent 13.6
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Reviews 4.3
Total Time 2 hours 20 minutes
Category main-dish
Cuisine american
Reviews 4.3
Total Time 2 hours 20 minutes
Category main-dish
Cuisine american
- In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.
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My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
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Reviews 4.4
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- Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.
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