Originally Posted by wmarkw
This is a family favorite. Absolutely my favorite.
· Soak overnight 1 to 1.5 lb navy beans in water to cover. (l lb sack dried small navy beans)
· Pour off the water. In heavy stock pot, cover beans with new water, salt lightly and cook on medium heat.
While beans start to cook:
· Brown 2-3 cups of diced celery and 1 large onion diced in 2TBs of butter over medium heat.
· Add in excess pieces of ham and some fat to render flavor from the fat to the onion/celery mixture.
· Sautee the onion, celery, and ham mixture until ham/fat starts to brown up.
· Place ham remains (bone and meat on the bone and all excess meat) into simmering bean concoction.
· Add the onion, celery, and ham mixture all to the stock pot and simmer
on low heat
for about 6 hours or until tender.
· Add 1 to 2 teaspoons of black pepper during simmering process. (Start with one and then add more if desired; you can add but can’t take away!)
· You may add salt but remember Ham is naturally salty so after a couple hours of simmering taste and adjust for your preference.
· Add water as necessary as soup cooks as the stock will reduce.
· After six hours, remove bone from soup and pick clean all ham from the bone and place the meat back into the soup. The ham should start to shred, if not take the bigger chunks and pull apart, etc.
· The beans will be soft so take a potato masher and give the beans/soup a good mashing to break up/squish the beans. This should be a light chunky soup consistency. You do not want to be eating whole beans (like chili).
· Add a dash of Tabasco for flavor.