Updated April 15, 2016.
This can be a hearty, simple navy bean soup created using pork bone or hocks and navy beans, together with chopped vegetables.
I love to serve this excellent tasting bean soup with cornbread or corn sticks, but biscuits or crusty rolls could be wonderful too.
- 1 pound dried navy beans
- 2 quarts boiling water
- 2 large pork hocks or perhaps a meaty pork bone
- 1/4 cup chopped onion
- 1/2 cup chopped celery
- chopped pork or pork in the meaty bone
- pepper and salt to taste (I give a little seasoned salt together with regular)
Increase grocery list
Wash the navy beans and pick over for small gemstones and deformed beans. Pour the beans right into a large bowl or pot and add 2 quarts of boiling water. Let beans soak for any two to four hrs.*
Inside a large Nederlander oven or stockpot, simmer the pork bone or pork hocks using the beans (as well as their soaking water) before the beans are tender, about 1 1/2 hrs. Remove bones and chop pork.
Add chopped onions and celery towards the pot.
Continue Studying Below
Add enough water to create about 1 gallon. Add some pork meat to the pot. Taste the broth and add pepper and salt, when needed. Prepare about half an hour to at least one hour longer.
Makes about ten to twelve servings.
*If you like to soak your beans overnight, there's you don't need to boil water first. Just insert them in a bowl with 2 quarts water and then leave at 70 degrees for eight to twelve hrs. Or, for an additional quick method, place the beans inside a large pot, cover using the 2 quarts water, and produce to some boil. Boil for several minutes. Remove in the heat and allow them to absorb the new water for two to four hrs.