Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."

Friday, March 18, 2016

Sweet & Savory Friday ~~ Navy Bean Soup & Cornbread

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

  • 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

  • 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.

  • 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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