All the kids and significant others home for Christmas and I had an 18# ham. I love making and eating bean soup. Do it every year after Christmas.
Took my 20 quart stock pot, filled it up about 2/3's of the way with water and brought it to a boil. Threw in the ham bone with meat shreds and brought it back to a boil and simmered the bone for hours. Also threw in some thyme and oregeno. Also a bay leaf or two. Don't forget to remove the bay leaf before serving.
After the leftover meat was really tender, I took out the bone and stripped the meat from fat and bone, threw the meat back into the pot with some Watkins chicken boullion. I brought that back to a simmer and than threw in my dried Navy beans that were soaking all night.
While the beans were cooking, I chopped up a few stocks of celery, carrot, a hell of alot of onion and about 40-50 cloves of garlic. Than I threw the vege's in and let it simmer some more. Once the beans were tender, I took out a few cup fulls with some liquid and used the Cusinart to blend them up, I than threw the blended beans and liquid back into the simmering pot. Don't forget some black pepper and I would say salt but there is enough salt in ham. Now shake in as much Tobasco as your ego will allow. Mmmmmmmmm! Jarvis, as Jack sez!
Son-in-law sez my bean soup is better 'N any he's ever had and he's a Texan. I guess Texans are bean experts?
The fun part is no measureing anything to make bean soup, just taste and adjust. Hell, it's an form of art but Mizzus Yak don't think so.... She is making rumblings about visiting her sister for a day or two.
Should be a noisy New Year! Enjoy!
Took my 20 quart stock pot, filled it up about 2/3's of the way with water and brought it to a boil. Threw in the ham bone with meat shreds and brought it back to a boil and simmered the bone for hours. Also threw in some thyme and oregeno. Also a bay leaf or two. Don't forget to remove the bay leaf before serving.
After the leftover meat was really tender, I took out the bone and stripped the meat from fat and bone, threw the meat back into the pot with some Watkins chicken boullion. I brought that back to a simmer and than threw in my dried Navy beans that were soaking all night.
While the beans were cooking, I chopped up a few stocks of celery, carrot, a hell of alot of onion and about 40-50 cloves of garlic. Than I threw the vege's in and let it simmer some more. Once the beans were tender, I took out a few cup fulls with some liquid and used the Cusinart to blend them up, I than threw the blended beans and liquid back into the simmering pot. Don't forget some black pepper and I would say salt but there is enough salt in ham. Now shake in as much Tobasco as your ego will allow. Mmmmmmmmm! Jarvis, as Jack sez!
Son-in-law sez my bean soup is better 'N any he's ever had and he's a Texan. I guess Texans are bean experts?
The fun part is no measureing anything to make bean soup, just taste and adjust. Hell, it's an form of art but Mizzus Yak don't think so.... She is making rumblings about visiting her sister for a day or two.
Should be a noisy New Year! Enjoy!
