Navy bean soup

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Navy bean soup

  • Servings: 6-8
  • Difficulty: easy
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The first time I heard about this soup was back in 1974 when I was watching the iconic Mel Brooks movie “Blazing Saddles”. In the end there is a massive fight in the commissary of the studio the movie was being filmed in (you have to see the movie to understand) and at some point someone gets pushed through the checkout line covered in Navy Bean soup. So when Mother Nature decided to throw us a curve ball the other day and go from spring like weather to freeze your butt off it became clear that soup was in order and that scene from the movie jumped into my head and a little voice said……….. “Navy Bean” (the voice sounded surprisingly like Cleavon Little lol).

One additional point—- I used a Smoked Ham/Pork Hock because I like the smokiness and flavour it adds. If you don’t want to use one then simply substitute some diced ham.

Here’s how we do this one.

Shopping list:

  • 1 pound Navy beans, picked over, rinsed and drained
  • 1 large smoked Ham hock, about 1 1/2 pounds
  • 1 medium Onion, coarsely chopped
  • 2 cloves Garlic, coarsely chopped
  • 8 cups of Cold water
  • 8-10 black Peppercorns
  • Kosher salt to taste
  • 2 – 3 sprigs Thyme
  • 1 Bay leaf
  • Cheesecloth and butchers string

Putting it all together:

  1. Put the beans in a large soup pot or Dutch oven, cover with water and soak for about 20 minutes
  2. Drain the beans and set aside
  3. Make a Bouquet Garni by putting the peppercorns, thyme and bay leaf in the cheesecloth and tying together with the butchers twine.
  4. Place all the other ingredients in the pot or dutch oven and cover with the water.
  5. Tie one end of the butchers twine to the handle of the pot and put the other into the pot
  6. Bring to a boil, reduce heat and simmer
  7. Cook until the hock and beans are completely tender, about 1 1/2 hours
  8. Turn off the heat and remove the hock.
  9. When cool enough to handle strip the meat off the hock discarding the fat, bone and skin
  10. Chop the meat into small pieces and add back to the pot
  11. Remove and discard the Bouquet Garni
  12. Blend about two cups of the beans with some liquid and add back to the pot
  13. Mix well and adjust seasoning
  14. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                          Bon Appetit

Gallery

Chicken Dry Rub

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When I first started to cook I was terrified of straying from the recipe I was following for fear of ruining the dish.

Now my wife wishes I would simply stop experimenting and follow the recipe but I can’t help it— I just love to experiment and this dry rub is the result of my experimenting….  At least for now.

It is such a simple versatile all purpose rub for chicken that I think everyone should have some in their pantry because lets face it in this day and age we can’t always be sure what “other” ingredients will find their way into a store bought pre-packaged rub.

–              2 Tablespoons Dehydrated Parsley

–              1 Tablespoon Cajun Seasoning

–              1 Tablespoon Seasoned Salt

–              2 Tablespoons Dry Mustard

–              1 Tablespoon Ground Coriander

–              1 ½ Tablespoons Smoked Paprika

–              1 ½ Tablespoons Granulated Onion

–              1 Tablespoon Granulated Garlic

–              1 Tablespoon Ground Black Pepper

–             1 ½ Tablespoons dry Tarragon – or fresh if you can find it

Now quite obviously you can take this and add your own twists to it according to your own tastes but if you do I would love to see what you did so I can try it.

Bon Appetit

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