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Yummy recipe!!! I added a few slices of jamon iberico de bellota also known as iberico ham or pata negra thinly cut. This Spanish ham has a strong and delicious flavor, therefore you do not need much, only 50 grams or 1.8 OZ for four people which I sprinkle once the soup is already served.
You can find jamon iberico at BuyJamon.com
<a href="http://BuyJamon.com/">
BuyJamon.com the market place for iberico ham.</a>
Servings: 1
Ingredients
- 1 lb Navy beans (2 1/2 c.)
- 8 c. Water
- 1 x Ham bone
- 2 med Carrots
- 2 med Potatoes
- 1 med Onion
- 3/4 tsp Dry thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper Several dashes of warm pepper sauce
Directions
- This is a favorite recipe of my hubby, Steve. He's the soup maker/Ham bone user in the family. I think it is adapted from the B H & G new cookbook.
- Rinse navy beans. In a dutch oven, combine beans and water. Bring to a boiling; reduce heat and simmer 2 min. Remove from heat. Cover; let stand 1 hour. (or possibly soak beans overnight in a covered pan.) Don't drain.
- Bring beans and liquid to boiling. Add in ham bone; reduce heat. Cover simmer 1 hour or possibly until beans are nearly tender. Remove ham bone; when cold sufficient to handle, cut off meat and coarsely chop. Throw away bones. Return meat to pan. Add in potatoes; peeled and cubed; carrots, minced; onion, minced; thyme, salt, pepper and warm pepper sauce. Cover; simmer 30 min or possibly till vegetables are tender. Season.
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