Can’t remember if I posted this here yet.
Hmm, I should get some salt pork and bacon and use those navy beans for a ham soup…
http://www.homebrewersassociation.org/forum/index.php?topic=6792.0
That should last you a good while. The chickpeas will need to soak for at least 24 hours, but if you use baking soda in the first soak it’ll be quicker and the beans will cook better.
Hah, looks like I did post this before 
Pound for pound. Beans are probably one of the most healthy food items on the planet. Navy bean and ham soup is fabulous if done right. I make a 7 bean soup that’s to die for. Low and slow for about 2-3hrs. mmm…mmmm…good.
Pffffffft. ;D
I read a quote once that made me laugh - I can’t remember who the author was:
“Southerners wouldn’t touch navy beans even if Dolly Parton herself had cooked em!”
A word of advice: Beano!
Share the recipe!
I had made some chili a while back and had found a can of a variety of beens in the canned veggy aisle.
For the life of me, I cannot find that can again. The chili was a hit.
Pintos are my favorite, almost always have some around…
Traditional Monday dinner is red beans and rice. Monday is laundry day. Put a pot of red beans on the stove to cook while doing the laundry.
Mondays can get pretty “windy.” That’s how they got the nickname, “whistle berries.”
I’m not a fan of beans, but I do love Weezer!!
Here ya go.
7 Bean soup with Ham and Potato
Ingredients
1 (20 ounce) package 7 bean mixture, soaked overnight
1 ham bone
2 1/2 cups cubed ham
1 large potato diced
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 can diced tomatoes, with liquid
1 can of V8
3 cups vegetable broth or water
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
4 cans chicken broth
1 teaspoon kosher salt
Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, potatoes, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
2. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.
This a great fall or winter dish. Warms you straight through your soul.
My favorite bean dish, outside of chili which needs a healthy contribution of meat and chilies, is Indian dal. Toor dal and masoor dal are my frequent ones, of course with a dozen or so spices added. Great cooked down to a paste and served with chapati. I’m not sure if toor and masoor dal are beans per se (urad dal is) but they are at least legumes.