If you have leftover cooked dry beans, navy beans, or
Great Northern beans, make a good pot of bean soup. If you are
starting from scratch, cook:
1 c. Great Northern or navy
1/2 c. chopped onion
1 ham hock, or other ham or
bacon for seasoning
1 tsp. salt
Soak beans overnight or at least 2 hours, after being
washed and "picked" over, removing any foreign particles. Be
sure water is well over beans. Drain beans, add ham seasoning
and onion. Cover with water at least 2 inches above beans and
cook until well done. Remove meat from pot and chop fine if
ham, if it is mostly fat, just remove all together. If beans
are not of soup consistency, add more water, adjust seasoning,
salt and pepper. Serve with corn bread muffins.
If you are using leftover beans, cook your onion in a
saucepan with about 1 cup water, then add to the precooked
beans, adjusting the salt and pepper. A pinch of dry mustard
adds a bit of zip to soup.
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