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Bean and ham soup - Nancy Holman
1 smoked pork shoulder or ham
1 bag navy beans
1 large onion
1 tsp liquid smoke
2 bay leaves
Instructions: Put the meat in a crock pot, cover with water, cook until it falls apart (24 hours). Soak beans covered in water overnight.

Day 2: Remove the meat from the bone and break up into bite size peaces, set aside. Place crock pot in refrigerator allowing the liquid to chill. Once the fat gels on top of the liquid, scrape it off and discard.

Place the meat and pre-soaked beans into the remaining liquid, add chopped onion, bay leaves, and liquid smoke to taste (2 capfulls). Cover with water and cook in the crockpot for another 24 hours.

Day 3: Enjoy.