Combine all ingredients, except navy beans, and simmer for 2 hours.
Add cooked navy beans.
Ham pieces may be added.
Place navy beans into a large pot and cover with cold water
aute in the pot, the ham steak may be grilled for
ort the navy beans. Place in a Dutch oven with 8 cups water
Combine drained navy beans with water and ham hock, and bring to a
ff fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste
Place beans in bowl, add just enough
br>Add rinsed and drained navy beans and bouillon to chicken broth
Place the navy beans into a large container and cover with several inches of
Rinse navy beans and 12-bean mix thoroughly and set aside.
Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
Cover beans with water and soak overnight; drain.
Place beans in a 6
Place beans in a saucepan and cover with water. Boil beans for 10 minutes then cover and simmer for 1 1/2 hours.
Drain beans and place into crockpot.
Add remaining ingredients.
Cook on low 10-12 hours, high 4-5 hours.
Cook beans with ham
bone using all of the water.
Cook until beans are soft.
Add
rest of ingredients.
More ham can be added. Put in jars
and
process
in pressure canner for 1 hour for quarts and 50 minutes for pints.
Heat the oil in a large skillet over medium high heat.
Add onion and cook until softened and translucent, about 5 minute.
Add the ham and garlic and cook for an additional 3 minute.
Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper.
Bring to a boil, then reduce heat to a simmer.
Cover and cook until about half of the liquid is absorbed, 15 minute.
Simmer beans in water with ham bone for 2 hours.
Add other ingredients, simmer 2 hours, until beans are tender.
Remove meat from bone, discard bone.
Cover beans with water and soak overnight.
Cook beans until almost tender.
Add remaining ingredients and cook until done.
Pick through beans to remove bad or split ones and then wash them.
Put on the cook pot and add 5 quarts of water.
Add beans and ham hocks and cook on medium for 3 1/2 hours, stirring occasionally.
When water turns milky or beans thicken, dish is ready to serve.
Put 1 1/2 Cups Dry Navy Beans in each quart jar.
Add salt as desired.
Fill Jar with boiling water to 1 inch from the top.
Put on lids and rings.
Place in canner with hot water.
Pressure can at 10 lbs. pressure for 20 minutes.
Beans will continue to soften when you use them in either your soup or for baked beans.
Combine all ingredients in crock pot.
Cover and cook on Low Power until beans are bubbling and have thickened, about 6 hours.
Discard bay leaves before serving.
Soak navy beans overnight covered with water.
Cook in morning for about 25 minutes on low.
Drain; put in either crock-pot or oven pot.
Mix all ingredients except water and pour over beans. Try to cover the salt pork pieces.
Pour boiling water in and cover; stir slightly.
If cooking in oven pot, cook in a 300\u00b0 oven for 4 to 6 hours.
If using crock-pot cook on low for 6 to 8 hours.
Serve with French bread.