Navy Bean Soup

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john a

Executive Chef
Joined
Jan 20, 2006
Messages
3,432
Location
Daytona Beach, FL
NAVY BEAN SOUP

2 16oz cans Bush’s Navy Beans
1 14.5 oz can Diced Tomatoes
2 Ham Hocks
1 Small Potato – Diced
1 Medium Carrot – Diced
1 Medium Stalk Celery – Diced
1 Small Onion Diced
2 Cloves Garlic – Chopped Fine
1/2 Small Green Pepper - Diced
1 tsp Sugar
2 tbs Parsley
1/2 tsp Red Pepper Flakes
S&P to taste
Bacon – How much is up to you.

Drain and rinse beans. Add all ingredients to large pot, Cover and low simmer until meat pulls off ham hocks easily, usually
2-3 hours. Remove ham hocks, pull all meat and return to pot, cover and let cool down, then refrigerate for a day or two.
When ready to serve cook bacon and add chunks to soup bowls.
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I was looking for ham hocks and spotted this.

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I could smell the smoke through the package and decided to substitute them for the ham hocks.

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Don't forget the bacon

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Or a crusty roll

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Looks mighty tasty. Now considering this stuff is going to cook for three hours whut be the necessity to use canned beans? If you don't mind a person axing of course:) Is the object to turn em to mush or something? Enquiring minds need to know this kinda stuff. Thanks.

bigwheel
 
bigwheel said:
Looks mighty tasty. Now considering this stuff is going to cook for three hours whut be the necessity to use canned beans? If you don't mind a person axing of course:) Is the object to turn em to mush or something? Enquiring minds need to know this kinda stuff. Thanks.

bigwheel

Hey BW. Just makes it easier - They stay hard, cannot tell the difference after all is said and done.
 
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