Sweet & Savory Friday ~~ Navy Bean Soup & Cornbread

      
INGREDIENTS:

• 2 Cups Dried Small Navy Beans
• 1 - 8 ounce package diced ham
• 2 - medium onions, chopped
• 1 - Tsp. freshly ground pepper

DIRECTIONS:

• Sort through dried beans to remove gravel and debris
• Sprinkle 1 tsp. baking soda over beans and mix together in large bowl
• Cover beans with water and soak over night
• Drain and rinse beans with water in colander the following morning
• Place in crock pot or in large saucepan on stove top
• Add diced ham
• Chop onions and add to mixture
• Add pepper 
• Cover with water and cook 6 hours on high setting on crock pot or cook on stove top until beans are tender

HELPFUL HINTS & SUGGESTIONS:

• If preparing the bean soup in a crock pot, add just enough water so that it covers the beans by about one inch.
• I process the onions in my food processor until they are the puree stage, and this seems to help them blend into the soup nicely.
• If possible, stir the soup several times during the day while it is cooking.
• This soup is delicious if served with cornbread.  I add a 4-oz. can of diced mild green chilies to the standard cornbread recipe.

BEANS ARE BENEFICIAL!

• Aside from fresh meat, beans are one of the least expensive sources of protein.
• Beans contain a boat load of nutrients including antioxidants, along with vitamins and minerals such as copper, folate, iron, zinc, potassium, magnesium, phosphorus, and manganese.
• You can prepare a healthy, inexpensive meal for your family using beans as the main course.
• Several varieties of beans are grown within our great state, so you will be helping to support your local economy while feeding your family.

Happy Eating & Reading!

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