Ingredients
- 1 pound dry navy beans
- 1 ham bone (meat still attached if possible)
- 2 to 3 cups ham drippings (from roasting ham)
- 1 to 2 cups water (total liquid 4 cups)
- 2 cups ham, cubed (cooked)
- 1 cup onion, chopped (3-4 medium, quartered)
- 1 cup carrot, sliced (peeled)
- 1 cup celery, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How to Make
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Step 1: Pick over beans and discard any stones or bad beans.
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Step 2: Place beans in a large Dutch oven or soup pot and fill with cold water to about 2-3 inches above level of beans; cover and let stand overnight. This may take longer than 8 hours depending on the age of the beans; they should be firm, but not hard, when ready.
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Step 3: Drain beans and return to pot; add ham bone, drippings, water, ham and onions; cover and bring just to a boil.
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Step 4: Reduce heat to medium-low and simmer, stirring occasionally, 2 hours.
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Step 5: Add carrot and celery to the pot; cover and simmer another 1 hour or until vegetables are tender, stirring occasionally. (If you wish, you may also add 2-3 quartered potatoes at this point...I leave them out to cut down on carbs.)
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Step 6: Remove ham bone(s) from pot and chop any meat; add meat back to pot, season with salt and pepper and serve.
We hope you enjoy this recipe!
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