cw (06/20/82)
Traditional Navy Bean Soup
Ingredients
1 lb navy beans or small white beans
1-2 chopped onions
1-2 lb ham bone or ham hocks
Method
Soak the beans overnight in double their volume of water.
Rinse well before and after soaking. In a 6-8 quart pot,
put the beans, the ham bones, and the chopped onions.
Nearly fill the pot with water. Bring to a boil and lower
to a simmer for 3-6 hours. Soup is done when beans are soft
and meat is boiled loose on the bones. Be careful to stir
regularly as the beans will stick to the bottom and burn if
not kept moving.
Notes
Any hambone will do, but be generous with the meat on it.
Skin and fat will add flavor and can be skimmed or removed
after cooking. When the soup is served, provide a flagon of
white or apple vinegar and a bowl of chopped onions as
condiments ad libitum.