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Michigan | heres what we do.Take approx.2.5 cups of navies in a kettle and cover with water (2in) higher than beans and soak overnight.the next day put around 1 cup of onion,1cup carrots and one cup celery(making sure all is chopped very small almost minced) in a frying pan along with around 3 TSP of butter and cook/fry covered till soft.do not let it burn . meanwhile rinse your beans and replace water with fresh water around an inch above the beans in a large kettle.add your ham bone(or use two smoked porkchops)and bring to a rolling boil for ten minutes,(skim the scum that forms ontop of the water)then lower your heat so it is more of a slow boil and let it continue to cook for about 40 minutes.add your cooked onion,carrot,celery mix to the kettle along with a bit of pepper. the amount of salt in the ham or smoked chops will tell you how much you need to add (taste test first).keep on low for a few hours if beans are not soft enough for your taste.add more water if needed
Edited by keving 12/28/2011 11:37
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Ham and bean soup
