| Prep Time | 8 hours |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1 package (20 ounces) 15 Bean Soup Hurst’s Ham Beens Brand
- water for soaking and boiling
- 6-8 pieces chopped ham, rinsed
- salt to taste
- ham seasoning Packaged with dry beans.
Ingredients
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|
Instructions
- Spread beans out on a large plate or other surface. Remove/discard debris.
- Pour beans into a colander. Rinse thoroughly.
- Pour rinsed beans into a large lidded container. Cover with water. Top with lid. Place in fridge. Soak 4-8 hours for tender/firm beans. Soak overnight for very soft beans. Soaking removes unpleasant gas.
- Drain soak water. Rinse thoroughly.
- Place beans in large saucepan or dutch oven. Add chopped ham pieces. Cover with water.
- Simmer over low-medium heat WITHOUT LID. Watch closely. Foam will form minutes after simmering. Skim off. If not removed, foam will “disappear” in beans. See cooking notes for more info.
- Cover with lid. Simmer over low-medium heat until desired tenderness. Lightly stir to prevent breakage. Add more water if necessary to reach desired tenderness.
- After reaching desired tenderness, turn off heat. Season with salt as preferred. Add a little ham seasoning (packaged in bag of dry beans). Stir lightly. Cool and taste a sample. Add more ham seasoning if desired.
- Serve hot. Excellent with crusty cornbread.
Recipe Notes
Shortly after beans start boiling, white foam will form on top. This is phytic acid, a toxin that irritates the stomach in most people. I always skim off.
How to Cook Dried Beans is an informative article from Bon Appetit.