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Kingston,Mi | Definitely use Navy beans, preferably Michigan grown Jack Rabbit brand. I just soak the beans until they no longer gain volume, place in the slow cooker on low, cover with water, add the ham bone and a chopped onion, cook for 6 to 8 hours. Bake fresh bread and enjoy with butter. One of my great grand fathers was a lumber camp cooks helper, as a young man. My father would tell us about how his Grandfather would take hot bean soup in a kettle, buttered bread in a hamper and lots of hot coffee to the men cutting in the forest. I'm certain that the Red River Valley and Ontario growers will contest the use the finest white bean available but that's life. | |
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Ham and bean soup
