NOTE: when cooking dry beans, I change the water three times, reboiling and let sit for 30 minutes between each, discarding the water each time. This reduces the sugars contained in the bean skin which causes our gut bacteria to produce gas (flatulence) .
https://iowasue.blogspot.co.uk/2017/10/family-favoritesnavy-bean-soup.htmlI do like a good ham and bean soup and this recipe has some excellent ingredients. I use
several smoked ham hocks, not just one. More is better, but
beware the high salt content of your ham. When I make this, I boil the ham hocks by themselves, ONCE, and let them sit for at least an hour before discarding the water. This removes a lot of salt. Sadly, it also reduces the smoky flavor, but I think less salt is a worthwhile exchange.
0 Replies
709 Views