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1 hambone with meat on it 3 c dry beans (navy/pinto/great northern white) 9 c water 2 c chicken stock 1 Tbsp chili powder 1 1/2 tsp ground cumin 1 1/2 tsp Old Bay seasoning 2 c chopped onion 1 c sliced celery 1 Tbsp yellow mustard 1 1/2 tsp dried thyme 2 cloves garlic, minced 1/2 tsp salt 1/4 tsp black pepper 1 1/2 tsp rubbed sage 1/4 tsp liquid smoke Sort and rinse beans. Soak using either the overnight method or the fast method (the overnight method gives better results and dramatically shorter cook time): Overnight method: put beans in a large bowl; cover with cool water to a depth of two inches and soak for 8 hours. Fast method: Put beans and 6 cups hot water in stockpot, bring to a rolling boil over high heat. Boil beans hard for 2 minutes, remove from heat. Soak, covered, for 1 hour. After beans have soaked, drain them and discard the water. Put the drained beans in an 8-quart stockpot, and add 9 cups of hot water and the chicken stock. Bring to a boil and add other ingredients. Return to a boil, reduce heat, and simmer, covered, for 30 minutes if overnight soak was used, or for 2 1/2 hours if fast soak was used. Remove hambone and meat from stockpot. Remove meat remaining on bone, chop meat, return it to the stockpot and simmer, uncovered, another 15-30 minutes, or until beans are done. Yields about 4 quarts. This recipe was added: 18 July 2020 |