Ingredients
1 large leftover ham bone (or two or three ham hocks)
1 16 oz. bag of dry navy beans
1 large onion, peeled and diced
2-3 lbs of red potatoes, peeled and diced
black pepper
Traditionally, after a big holiday dinner of which a large ham was served, I always place
the large ham bone in a gallon zip lock bag and freeze it for later use in my Ham & Navy
Bean Soup. Otherwise, ham hocks from you local meat market will suffice.
In a large bowl of 1-1/2 quart of water, pour a 16oz. bag of navy beans and add approximately
4 tablespoons of baking soda. Let soak for 3-4 hours or over night which I usually do.
(Some folks say you don’t need to soak bean, but I always have. I also read one that soaking
them in baking soda water reduces the gastro gas of consuming beans.
(MITIN – More information than needed)
Toward the last hour of soaking the beans – or whenever I get good and ready, in a big stock
pot, boil a leftover ham bone or some ham hocks. As soon as the meat is hot, lift ham bone
out and place on a plate or cutting board. With rubber gloves on and a knife, hand cut/pick
off any remaining meat and place it back into the water. Once done, place the ham bone back
in the water again and boil for another 30-60 minutes.
Remove the ham bone and discard. Rinse the soaked navy bean in a colander to rinse the baking
soda off. Place the navy beans into the stock pot. Saute a large chopped onion in a small
amount of butter until a nice golden brown.
( use heart healthy “Promise” that contains omega 3 oil.)
Add half of the sauteed onions to the ham stock.
Cook at a low boil for about 30 minutes.
Add peeled, chopped potatoes.
Add some pepper eying if it looks like enough. Add remaining onions.
Cook at a low boil until potatoes are tender.