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Gas-Less Beans

Had a friend over today for a while and she asked me if beans could be gas-less.  Well, yes, sort of.  Not completely, but you can make them better.  And the bonus?  You don't have to soak overnight.  This is how I do it.

Momilies' Best Ham and Bean Soup

2 lbs. dried beans (your choice navy, butter, kidney, pinto)
1 large onion, chopped
1/3 cup ham soup starter
1 package ham hocks, or use your leftover ham bone from a ham meal

Recipe takes approximately four to five hours but doesn't need constant care.  CanNOT be done in a crock pot; beans require heavy boiling to cook properly.  This recipe is done best on a stove in a thick pot.

Place beans in large heavy pot.  Beans will grow to four and five times their current size, so the bigger the pot, the better.  Cover with cold water and place on high heat.  Bring to a boil, turn down to medium, and cook hard for an hour.  You may need to add water as it is absorbed and steams off.  At the end of the hour, drain the beans completely in a colander and rinse in hot water.  Return beans to pot.  Add chopped onion, ham soup started, ham hocks, and cover with hot water from the tap and bring to a boil.  Boil hard for 20 minutes, stirring frequently, then reduce heat to low-medium.  Put a lid on it and cook for at least two hours, three is better.  Add water as needed; the beans will absorb a lot of water as they cook.  Don't let them burn.  The beans will turn mushy, the water will turn cloudy, and the ham hocks should start to fall apart. 

That's it.  That's all there is to it.  Most delicious meal ever, especially served with cornbread and a big cold glass of milk.



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August 2011