Ham & Navy Beans
“My mother, Margaret Keen Gass,
used to prepare ham and navy beans along with skillet cornbread for our family
on every wash day.”
1
pound package dry navy beans
¾ pound ham steak, cut into cubes
1
large sweet yellow onion, chopped
To a large pot/lid, add 8 cups of hot water to soaked,
drained and rinsed beans. Simmer gently
with lid tilted until desired tenderness is reached, about 2 hours. ***Never
add salt until beans are tender. Salt and pepper to taste. Serve with a slice of skillet cornbread and
garnish with chopped onions.
Yield: 6 to 8
servings.
Overnight soak : To a large pot, add 1 pound of beans and 8
cups of cold water. Let
stand overnight or at least 8 hours. Drain soak water and rinse beans.
Quick soak: To a large pot/cover, add 1 pound
beans and 8 cups hot water. Bring to a rapid
boil and continue boiling for 2 minutes.
Remove from heat. Cover and let stand 1 hour. Drain soak water and
rinse beans.
Carolyn Gass Hardimon, M. S. Home
Economist
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