Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.
Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
r one-fourth of the recipe.
Do not line pans
*Deli ham and cheese work best for this recipe, but are not required.
The ham should be sliced \"sandwich thick.\"
(For the bean mix you can add to
br>Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind
Place ham bone, onion, celery, carrots and
Rinse and sort out navy beans.
In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
Next day: Do not drain off broth.
Add 2 more cups of chicken broth.
Add remaining ingredients .
Cook on high 3 to 4 hours until ham hocks become tender.
Remove meat from hocks and cut into small pieces,return to mixture.
Continue cooking on low for another 6 to 8 hours.
You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.
Add the soaked beans and ham bone, and stir in parsley
In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
Add peas and cook for 5 minutes. Add parsley and serve.
Brown ham in about 2 tablespoons oil.
Add rest of ingredients and bake at 350\u00b0 about 30 minutes.
Good with corn bread.
Soak beans overnight; discard liquid.
Combine beans with other ingredients.
Add water to cover.
Place in roaster or bean pot. Bake for 7 hours at 300\u00b0.
Cover during first hour.
Add water frequently to keep beans barely covered.
Cream or 3 tablespoons butter the last drink you give the beans.
Combine above ingredients and add cut up ham or bacon. Bake at 300\u00b0 for 1 hour, stirring twice during baking.
hours.
Add the ham bone to the pot, and
Put the ham bone in the bottom of
elery and the ham hocks.
Cook until ham hock is tender
Combine the potatoes, celery, onion, ham and water in a stockpot
Split 1 vanilla bean lengthwise with the tip of
Rinse beans, then cover with water and add 2 tablespoons salt to taste.
Cover and soak overnight or may bring to a boil and boil for 2 minutes.
Remove from heat and soak for 1 hour.
Drain water.
Add to beans 2-quarts water, bay leaves, basil, onion (coarsely chopped) and ham bone.
Boil slowly, covered, for 2 1/2 to 3 hours.
Add tomatoes, juice and all.
Simmer about 1/2 hour more, covered.
Remove ham bone, putting back into soup any ham still clinging to bone.
Serve hot.
Combine all ingredients, except navy beans, and simmer for 2 hours.
Add cooked navy beans.
Ham pieces may be added.