Ingredients: |
Ingredients: 1 pound dried navy beans
4 cups hot water
1 1/2 c yellow onion
1-2 large carrot
1-2 stalk celery+ leaves
2 tablespoons olive oil
2 cloves garlic
1 cup thick-cut cooked ham, and/or 1 smoked ham hock (optional
2 bay leaves
2 teaspoons black pepper
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried CA Herb seasoning
1/2 can tomato sauce
1/2 can tomato and chili’s
6 cups low-sodium chicken broth
1 T sugar, to taste
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Directions: |
Directions:Rinse 1 pound dried navy beans and remove and discard split, broken, or discolored beans. Place the beans and 4 cups hot water in a large Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour.
Meanwhile, finely chop onion, carrot, and celery. Finely chop 2 garlic cloves. Dice thick-cut cooked ham (1 cup).
When the beans are done soaking, pour through a colander to drain. Wipe the pot clean.
Heat 2 tablespoons olive oil in the same pot over medium heat until shimmering. Add the onion, carrot, and celery, and cook, stirring occasionally, about 3 minutes. Add garlic, bay leaves, black pepper, kosher salt, dried thyme, and dried rosemary. Sauté until fragrant, about 1 minute.
Add the beans, ham bone, ham, tomato sauce and chili sauce, stir to combine. Add 6 cups low-sodium chicken broth and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the beans are tender, 1 hour 30 minutes to 1 hour 45 minutes.
Remove the ham hock. Add sugar to taste. Taste and season with more kosher salt as needed. |
Personal
Notes: |
Personal
Notes: Kitchn. Serves 6-8. 8/18/2022. Ham hock: The ham hock adds a subtle smokiness to the soup. If using, cut away any meat from the bone after simmering and stir it into the soup.
Make ahead: To soak the beans overnight, rinse the beans and discard any broken or discolored pieces. Place in a large heavy pot or Dutch oven, then add enough cold water to cover the beans by 2 inches. Cover and let sit at room temperature overnight, and continue with Step 2 the next day, skipping the quick boil.
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