Prep 10 mins
Cook 1 hr
Very Good. Recipe from a friend.
- 1 lb dried navy beans
- 2 slices smoked ham, one inch slices
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 stalks celery, cut into 1 inch pieces
- black pepper
- cayenne pepper, to taste
- 1⁄2 cup chopped green onion top, for garnish
- Wash beans and cover with water two inches over top; soak overnight.
- Add ham, onion, garlic and celery; bring to a boil, lower heat and simmer until beans are tender, about 1 hour, [ Additional water maybe added if mixture is too thick.]
- Puree mixture in food processor or blended; return to pot and season to taste with salt, peppers.
- Add green onion tops and serve in soup bowls.
WOW! I made these yesterday and they were soo good. I didn't add the cayenne, and forgot the green onions for garnish. It didn't matter they were still the best Navy Beans we've ever had. I did use a smoked honeybaked ham bone and some meat from it. Also, I did not puree the mixture. Truely a keeper recipe. Thanks for posting. Rachel Castle
This recipe was great. The first time I made it my neighbor could smell it from the front yard and wanted to know what it was. I used a left over ham bone out of my freezer(no need to defrost), a red onion, a sweet onion and everything else listed and covered it with water in my crock pot. We always make beans in the crock pot and there is no need to soak them overnight, just sort and rinse. But you do need 10 hours on high for 1lb of beans and 12 hours on high for 2lb. I sometimes put them in the night before for lunch the next day.