CANNED NAVY BEANS W/ HAM
This summer I joined a community garden club and when harvest came along I canned, canned and canned. Just about everything and then some. I still can in winter..things like pinto beans, navy beans, lentils..etc. If old, beans aren't so good, so can them and use them when needed. Here is one I really like...can can with the meat or without.
Provided by Kathey Jo Hickey-Van Otten @leiandrai
Categories Other Main Dishes
Number Of Ingredients 9
Steps:
- I cook beans in the crock pot, so it will take longer to cook them. I also will add more water to the beans if it is needed...don't let them cook dry. You will want a soupy gravy water when it is nearing to be finished cooking.
- Add the ham halfway through the cooking period...and let it cook on for several hours to spread the flavor throughout the beans. Same with the seasonings and onions. The soup will be soupy, thick, but not real thick. It is still a soup.
- Have jars ready to fill. I use the quart size, but thinking pint might be best next time. I am the only one who eats beans, so small will be best. Fill the jars to about an inch to top and seal. Be sure to wipe the rim clean or it won't seal. You should be able to fill about 8-10 quart jars.
- Place in pressurer cooker and follow directions that is on the cooker...should be about 20-30 minutes after the whistling starts...let it cool naturally before taking lid off and then when cool take out of canner and label..
- To use, add some water with the beans when you take it out of the jar...don't make it runny...its real good..cook some pan bread up with it or cornbread..
CANNED NAVY BEANS WITH HAM
This is terrific. I would make this again it's so delicious. Recipe courtesy of Kathey JO Hickey Van Otten.
Provided by AmyZoe
Categories Low Cholesterol
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- She cooks beans in the crockpot--I boiled mine on the stove.
- You will want a soupy gravy water when it is nearing to be finished cooking.
- Add the ham halfway through the cooking period, and let it cook to spread the flavor throughout the beans. Same with the seasonings and onions. This soup will be soupy, thick, but not real thick. It is still a soup.
- Have jars ready to fill. I use the quart size, but you can do pint also. Fill the jars to about an inch to top and seal. Be sure to wipe the rim cleam or it won't seal. You should be able to fill about 8 to 10 quart jars.
- Place in pressure cooker and follow directions that is on the cooker. Should be about 20 to 30 minutes after the whistling starts. Let it cool naturally before taking lid off and then when cool take out of canner and label.
- To use, add some water with the beans when you take it out of the jar. Don't make it runny. Cook some pan bread up with it or cornbread.
Nutrition Facts : Calories 738.3, Fat 15.7, SaturatedFat 5.2, Cholesterol 71, Sodium 1237.1, Carbohydrate 97.1, Fiber 37.9, Sugar 7.5, Protein 54.8
NAVY BEAN SOUP WITH HAM
Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
Provided by jerry_smart
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h50m
Yield 8
Number Of Ingredients 10
Steps:
- Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans.
- Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours.
- Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle.
- Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 39.3 g, Cholesterol 34 mg, Fat 11.6 g, Fiber 15.4 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 110.7 mg, Sugar 2.3 g
HEARTY NAVY BEAN SOUP
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
Provided by Taste of Home
Time 2h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 245 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 16g fiber), Protein 18g protein. Diabetic Exchanges
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