Bills Navy Bean Soup Recipe

How to make it

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• General Instructions for dried legumes:
• Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
• The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
• The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
• Use the hydrated legumes in the recipe as directed.
• Preparation of the soup:
• Dice celery, carrots and onions. Add vegetables, ham bone and black pepper to beans.
• Cook the beans until they are soft and falling apart.
• Remove ham bones and meat and set aside to cool.
• Remove meat from bones and cut meat into half-inch pieces.
• Put 2 cups of the soup into a blender along with the butter and flour and puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture or leave some of the beans whole.
• Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.
• Stir in the salt* and sprinkled with a few drops of hot pepper sauce just before serving.
• *Note: The salt is always added to the beans after the skins on the beans are cooked and soft. This prevents the beans being tough