Canned Navy Beans W Ham Food

CANNED NAVY BEANS W/ HAM

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..

HAM HOCKS WITH NAVY BEANS

Steps:

• In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
• Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.
• Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

NAVY BEAN SOUP WITH HAM

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.

EASY CANNED NAVY BEANS

Steps:

• Put 1 1/2 Cups Dry Navy Beans in each quart jar.
• Add salt as desired.
• Fill Jar with boiling water to 1 inch from the top.
• Put on lids and rings.
• Place in canner with hot water.
• Pressure can at 10 lbs. pressure for 20 minutes.
• Beans will continue to soften when you use them in either your soup or for baked beans.