Bean Soup

Bean Soup

  • 2 cups dry beans*
  • 1/2 small onion, optional
  • 1 ham hock**
  • 2 teaspoons salt
  • 1. Look through beans and remove any rocks or bad beans.
  • 2. Place beans in large bowl and cover with several inches of water. Let soak 5 hours or overnight. Drain.
  • 3. Rinse beans and place in heavy pot. Add enough water to cover beans about 2". Cut onion in large pieces and add with meat.
  • 4. Bring to a boil, stir well and turn heat to low. When beans are no longer boiling, cover with lid and simmer about 4 hours until beans are very tender. Add salt.
  • 5. Serve with cornbread. (Leftover beans can be used for chili or for refried beans.)
  • Serves 6

*pinto or white navy beans

**Substitute 4 strips uncooked bacon or 3" piece salt pork, if desired. Remove from beans before serving.

Caution: Do not leave beans unattended. If water boils out, beans will burn. Add additional water, if needed.

Refried Beans
  • 1 tablespoon oil or bacon grease
  • 2 cups cooked pinto beans
  • 1/4 cup liquid from bean soup
  • 1. Heat oil in skillet. Add beans with liquid and mash.
  • 2. Stir and fry beans until desired consistency.