![]() ![]() ![]() Drain and rinse the beans when you’re ready to use them.If you are doing it the day of the beans can be quick soaked or soaked for no less than 6 hours.Add beans to a large pot and cover with water.Follow these steps to perfectly prepare your beans for this ham and bean soup: Otherwise, you’ll be left with hard, crunchy, powdery, beans in your soup. The most crucial step in cooking with dried beans is to let them soak overnight. I promise the difference it makes it worth the prep work!) (But I implore you to try dried beans first. ![]() Just avoid any dark, red, or black beans. However, if you have no desire to go this route, you can use canned navy beans, Great Northern beans, or white kidney beans. Long story short, soaking your own dried beans is more cost-effective, more nutritious, and more delicious than defaulting to the cans. Dried beans tend to have a better texture after being soaked, drained, and rinsed than what you get in a can, which can be end up being mushy after being cooked.(Learn more via this article from the EWG.) Most canned foods have BPA in their lining.This is crucial for controlling how much salt you want in your dish. Dried beans contain significantly less sodium (virtually none) compared to the canned stuff.Dried beans are healthier than canned beans because they contain more protein, fiber, iron, potassium, and magnesium than canned beans.For example, you can get 2 pounds of dried beans at ALDI for just $1.99, yielding as many beans as there are in 8-9 cans which would cost more than double that price. Dried beans are much cheaper than canned beans.But trust me when I say it really isn’t, and the effort it does require is SO worth it.ĭried beans yield a variety of benefits compared to their conveniently canned counterparts, including: Dried beans? That sounds like too much work. Enjoy.Save Why Does This Ham and Bean Soup Recipe Call for Dried Beans? Remove the bay leaf and ladle it into bowls. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been removed from the soup. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt, and freshly cracked pepper, to taste. Heat the olive oil in a large Dutch oven or pot over medium heat. Bring water to a boil, boil for 2 minutes, remove from heat cover and let stand for 1 hour. Add 6-8 cups of water to 1 pound of dried beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Overnight Soak: Rinse and sort the beans. How to Make Slow Simmered White Bean and Ham Soup This soup is always a hit in my home and the leftovers are fantastic. I serve it with my House Salad and freshly baked biscuits. By the end of the day, the soup is creamy, smoky, thick, and hearty. I soak the beans overnight (or do a quick soak) then simmer it all afternoon long with veggies and a ham hock. It just tastes so comforting, flavorful, and delicious. I have a quick and easy version of this soup here but when I have time, I make this slow-simmered version. This slow simmered white bean and ham soup is one of our favorite soups in my home. ![]()
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