| MOM’S NAVY BEANS AND HAM Wash 3 cups white navy beans under running water to remove dirt and rocks. (Many times the machines that wash the beans do not recognize small rocks - so check your beans carefully.) Set beans in a 4 quart sauce pan and cover with three or four inches of water. Allow them to soak overnight in the refrigerator. In the morning drain off the liquid. Old Wives Tale: soaking the beans and draining the liquid helps to prevent gas. I don’t know if this is true or not. My frugal side says keep the liquid - it‘s full of vitamins. Fear of gas tells me to drain it. (I've experimented with both and can’t tell the difference.) Add the following ingredients to the beans: 1 pound of ham or ham hawk 1 large onion, diced 2 carrots, diced in ¼ inch pieces ½ teaspoon ginger Ginger aids in digestion and also helps to prevent gas. 1 teaspoon salt 1 pint (2 cups) canned tomatoes, chopped or stewed Enough water to cover beans and vegetables by at least four inches. Bring beans to a boil and then turn the heat down to simmer. Slow cook beans stirring every 30 to 60 minutes to keep from scorching. When the ham is tender, pull out of soup and remove any bones, gristle, fat or undesirable pieces. Set meat aside and cut into smaller bite-sized chunks. If the soup gets too thick, add more water. When beans start to crumble and dissolve, return ham meat to the pot. When ham is heated through, soup is ready to serve. Cooking time depends on the age of the beans. Fresh beans can cook tender in less than two or three hours. Old beans take much longer. Makes 8 - 10 servings. |