Canned Navy Beans With Ham Food

HAM AND BEAN SOUP

Steps:

• Heat extra virgin olive oil in a large soup pot over medium heat. Add carrots, celery, and onion/shallot, season with salt and pepper, then saute until tender, 10 minutes. Add garlic and dried thyme then saute until garlic is extremely fragrant, 1-2 minutes. Sprinkle in flour then cook for 1 minute, stirring constantly.
• Slowly add glugs of chicken stock while stirring until a smooth sauce has been formed then pour in remaining stock. Turn heat up to high to bring broth to a boil then add beans and ham. Turn heat down to medium-low then simmer for 20 minutes, stirring occasionally. Scoop into bowls then serve with crostini (directions below.)

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..

CANNED NAVY BEANS WITH HAM

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.

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.

HEARTY NAVY BEAN SOUP

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.

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.