navy bean

Nana's Epic Navy Bean Ham Bone Soup Recipe - A simple yet utterly addictive ham and bean soup recipe is a great way to use your leftover holiday ham bone.

Nana'S Epic Navy Bean Ham Bone Soup

navy beans

ham bone (+ ham scraps)

olive oil

onion,

garlic, (minced)

thyme leaves

cumin

red pepper

water

Salt (and pepper)

Nana's Epic Navy Bean Ham Bone Soup

The Night Before: Place the dried beans in a large bowl and cover with three inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.

Place a large 6 quart pot over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.

Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water, and any remaining ham scraps. (Do not salt the soup until the end, because ham bones can be very salty.)

Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.

Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups additional water if the soup is too thick. Taste, then salt and pepper as needed.

https://content.jwplatform.com/videos/G68UxMaX.mp4

Nana's Epic Navy Bean Ham Bone Soup Recipe: A simple, yet utterly tempting, ham and bean soup recipe is a great way to use your leftover holiday ham bone.

White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.

Baked Beans in Tomato Sauce

dry cannellini, borlotti beans

extra virgin olive oil

bacon

garlic cloves, chopped

fresh sage, minced (can sub fresh rosemary)

chile

honey

tomato paste

tomatoes

stock

Salt

parsley

balsamic vinegar

"I've also used this recipe for a Vegetarian option, but I just used regular cooking oil and didn't substitute anything for the meat, and it turned out really well.  For me it's become a go-to to make ahead whenever my boyfriend and I go camping for a few days and will want substantial food to eat that doesn't need to be heated-up to eat."

"Have you or anyone tried canning this recipe?"

"Hello.\r\nI would like to ask about using Balsamic Vinegar. Can I use the white vinegar instead of? Thank you so much."

"this helped me out because all I had in the cupboard was a tin of cheap baked beans , some fresh sage reduced, some tomato sauce my friend gave me, chilly power , rosemary,  and a jacket potato. I would not know these things would go well together. thanks, coz Im eating it  now. nice."

"Made a vegetarian version of this a couple of times. I used ghee (clarified butter) instead of the oil\\fat from the bacon, which stops the beans from tasting 'thin' (there is a bit of a pun in there!) and added some intensity to substitute for the bacon flavour with a handful of sun dried tomatoes, sliced thinly. \r\n\r\nVery popular with everyone, I must say.\r\n\r\nThank you!"

Soak the beans in water: Pre-soak the beans, either by covering with two inches of water and soaking overnight, or by pouring boiling water over them and soaking them for an hour.

Drain beans, cover with water, cook until tender: Drain the beans and put them in a medium-sized pot and cover with 2 inches of water. Bring to a simmer, cover, reduce the heat to a low simmer and cook until the beans are just soft enough to eat, about 1 hour, give or take 15 minutes or so, depending on how old the beans are (older beans will take longer to cook).

Cook bacon or pancetta: Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the bacon or pancetta and cook slowly until lightly browned and crispy.

Sauté onions: Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown. Use a wooden spoon to scrape any browned bits off the bottom of the pot.

Add garlic, chili flakes, sage, then add tomatoes and stock: Add the garlic, chile flakes and sage and cook for 1-2 minutes, then add the honey and tomato paste. Stir well to combine.
Add the tomatoes or tomato sauce and the stock. Bring to a simmer. Taste for salt and add some if needed.

Add the beans, cover, cook in oven: Drain the beans and add them to the pot. Stir well.
Cover the pot and cook in a 325°F oven for 1 hour and 15 minutes.
If still a bit wet, remove the cover and cook for 15 minutes more.
 
Note that the cooking time will depend on several things, the most important being how thoroughly the beans were cooked to begin with when they were simmered.
If the beans are still a bit hard when they go in the oven, it may take several hours to soften them, once the tomato and honey have been added.

Stir in parsley and balsamic vinegar: Right before serving, gently stir in the chopped parsley and balsamic vinegar. Taste for salt, add more if needed to taste.
Serve either hot or at room temperature.

A tasty and hearty bean and vegetable soup medley made simple in a pressure cooker, featuring navy beans, onions, celery, carrots, and potato.

Instant Pot Navy Bean Soup

dry navy beans

onion (chopped)

carrots

celery (chopped)

potato

Tbsp minced garlic (5-7 cloves)

thyme leaves (1 tsp dried)

tsp cumin

bay leaves

½ tsp crushed red pepper

Umami Vegetable Broth

Tbsp light or white miso paste

Tbsp apple cider vinegar or lemon juice

salt and pepper

Soak the beans in water overnight, or for at least 8 hours.

Rinse the beans in water, set aside.

Using the sauté function in an Instant Pot or pressure cooker, sauté the vegetables and potato for 3-5 minutes.  Add a little broth or water, if needed, to keep from sticking.

Add the minced garlic and sauté for 1 additional minute.

Add in the thyme, cumin, bay leaves, crushed red pepper, rinsed beans, and 4 cups of vegetable broth and/or water. Stir to combine.

Lock the lid and ensure the sealing knob is turned to “sealing” or “closed”.  Cook on high pressure for 10 minutes.  Allow the pressure to release naturally, about 20-25 minutes.

Remove the lid.  Remove the bay leaves and stir in the miso paste, lemon juice or vinegar, and 1 cup of broth and/or water. Add in more water, if desired.  The more you stir this soup, the more the beans and vegetables break down and blend.  If you prefer a creamier soup, blend with an immersion blender for 20-30 seconds. Alternatively, remove 1-2 cups of soup and blend until smooth in a blender or food processor, then return to the pot and stir in to combine.

Ladle in bowls and serve with fresh parsley and a drizzle of vinegar or lemon juice, as desired.

This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It&#039;s made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth!

Ham and Bean Soup

unsalted butter

onion

ham (diced. (equal to two 8 oz. ham steaks.))

carrots (diced)

garlic (minced)

chicken broth

ham bone (see notes for alternatives)

beans

onion powder

bay leaf

thyme

Rinse the beans under cold water.

Heat the olive oil and butter in a large soup pot over medium heat and add the onions.

Cook for 5 minutes, until soft and translucent.

Add the carrots, diced ham and the garlic and cook for 1 minute.

Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.

Simmer with the lid partially cracked for 3+ hours, or until it&#39;s thickened to your desired consistency. The longer it simmers, the thicker it will become and the softer the beans will get. Stir occasionally as the beans will settle to the bottom of the pot. (PRO Tip: Consider adding the carrots during the last 40-45 minutes of cooking for a firmer consistency.)

Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!

*Add a little additional water or broth if the soup ends up thicker than you’d like.

Stove Top

Note: Crock Pots can vary greatly in terms of heat. Refrain from opening the lid during cooking to ensure the beans have enough heat to cook down in a sufficient amount of time. Note that high altitudes also require more cooking time.

Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).

Cook on high for 6+ hours. It&#39;s ready to serve once the beans are tender and the soup is thickened to your desired consistency.

Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

Slow Cooker

Rinse the navy beans under cold water.

Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.

Add the diced ham and the garlic and cook for 1 minute.

Add the remaining ingredients and secure the lid.

Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.

Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.

Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.

Instant Pot

If you're trying to figure out what to do with that leftover Christmas or Easter ham and hambone, then look no further. This bean and ham soup will be your go-to recipe. It's fantastic! The hmm adds so much flavor. The beans soak up the savory flavor and carrots add a touch of sweetness. Not only is this a warm and comforting soup, but it's also delicious and easy to prepare.

Navy Bean And Ham Soup (in a crock-pot)

pound(s) small navy beans (or your favorite bean)

stick(s) celery, chopped

garlic

teaspoon(s) pepper

bay leaves, dried

1-1/2 cup(s) chopped up ham, optional

broth ham

tablespoon(s) ham broth

Did you know that tempeh doesn't always have to be made with soybeans? Tempeh can be made from all different types of beans and lentils. And bean tempeh is so much EASIER to make than soybean tempeh.

Lentils, Chickpeas and Bean Tempeh

tbsp white vinegar

tsp tempeh starter

Prepare the beans or lentils as described in the section above. They need to be cooked until soft, but not mushy.

After cooking the lentils/beans, drain them, and allow them to cool to just above room temperature. Toss 3-4 times during the cooling process so that they dry as they cool.

Mix in the vinegar, then sprinkle on your tempeh starter and mix well. 

Fill your fermentation container. See this post for details on what type of container to use.

Incubate at approximately 88 F (31 C). I use this folding fermentation box (affiliate link).

Check after 12 hours. At this point the mold will have started to grow and the tempeh will begin to generate its own heat. Depending on what you are using for incubation, you may need to lower the temperature. (The fermentation box will automatically keep it at the right temperature, but if you&#8217;re using a dehydrator or heat pad, you will need to adjust).

The tempeh will be done sometime between 24 and 48 hours. It&#8217;s done when the mold has thickened the lentils/beans into a single dense patty. There might be some grey or black mold spores, but you want to stop incubation before there&#8217;s too a lot of spores.

Store the tempeh in the fridge to curb fermentation. Either eat it raw within 3 days or steam it to completely halt the fermentation. (See notes for details).

I became so excited when I read that tempeh can be made from other beans, lentils, and seeds! I love tempeh, and all I get is store bought.  I grew up on a hippy commune in Tennessee where several soy products including fresh tempeh was made. It just occurred to me that maybe I could make some myself at home. And next I wondered if other kinds of beans could be used in place of soy.  And here you are with all this lovely info! Thank you :)

I'm trying to make tempeh myself but I'm having a devil of a time with temperature control.  I'm using split mung beans.  They grow three times in size after soaking overnight then I steam them for 10 minutes in my Instant Pot Ultra.  After cooling I add rice wine vinegar, sesame seeds, and tempeh starter.  I pack that in a quart size Ziploc bag and use the Instant Pot's Yogurt function on low which is set to a temp of 91 degrees.  After 12 hours the temperature of the Tempeh is starting to climb to 94 degrees.  I thought I could just move the glass lid a bit to allow some heat to escape but when I checked the temperature six hours later it was at 107 degrees so I discarded that batch and will try again.

My next batch was a success.   I prepared it but wanted to let it run overnight so I put the bagged tempeh in the bottom part of the fridge for about 8 hours till I was ready to start.  I wanted to monitor the temps carefully so I used a digital thermometer with an external probe and put the probe in the center of the Ziploc bag.  Temps started at 44.1 degrees F but after 16 hours in my Instant Pot Ultra on low Yogurt setting the tempeh was maintaining 92.1 with the lid off.  I moved it to a tea towel sitting in a quarter sheet pan.  The temps topped at 99.7 but at 24 hours still wasn't seeing any visible mold growth,  At 32 hours I was noticing some changes as the temp was slowly decreasing.  Now at 42 hours I have really solid coverage and the temp is back to 92.1 degrees.

I do love that warm mushroom smell.

I found my favorite container for making tempeh.  I pulled a Glad 3 1/8 cup container from my cabinet.  I used an awl and some high density foam for support and carefully poked holes every 1/2 inch all around the container and its lid.  I used a drill with an expanding bit to make a hole in the lid for the temperature probe.  One of my local stores has a 10 bean soup mix in their bulk bin that makes some good soup so I soaked a cup of it in water for 12 hours.  It expanded to over the 3 cup mark.  I drained and rinsed it then steamed it for 20 minutes.  This broke down all the lentils but left the red, black, and black eye peas intact.  The prepared mix filled the container completely.  Temps went to 120 degrees F but 40 hours later I had a 13 ounce loaf of tempeh.

Awesome recipe! Thank you for sharing this, I've looked online for this specific topic before and just so happened to come across your great content on Pinterest!

This traditional preparation method will be a great way to start using more of my dried legumes up, for sure. There'll be many nutritional benefits in using this for new recipes.

Honestly, I've never tried to make tempeh before, but love to experiment and now I can't wait to give this a go. Once, I did try to ferment cooked mixed beans using a little water from sourdough oats as a basic starter, and they were coming along quite well... Then I left my mason jar on holiday - oops!

Keep up the great ideas, best of wishes,
James

Hi Emillie,
I’m waiting for my first batch of black been tempeh to develop.  It’s been three days so far and finally I can see spores forming.  I have the tempeh in quart size ziplock bags with holes every inch around.  I used apple cider vinegar instead of white or rice vinegar.  What’s the difference between using white vs. apple cider?  I also saw that some recipes call for lactic acid.  Thanks!

How long to boil red lentils (5-10 min full ready)?

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

Swordfish With Asparagus and Beans

lemons

red pepper flakes

Kosher salt, freshly ground pepper

swordfish

lb. asparagus, woody stems trimmed, cut into ½” pieces

garlic clove, thinly sliced

herbs

Swordfish is perfect for hot-and-fast applications like this springy skillet from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To) because it cooks quickly without drying out. Swap in another fatty fish—like mahi-mahi or salmon—and whatever crunchy vegetables (like green beans or snap peas) and small white beans (like navy or Great Northern) you have on hand. Serve alongside orzo, Israeli couscous, bulgur, or crusty bread for sopping up the lemony juices.

Bon Appétit

Whisk lemon zest, lemon juice, red pepper flakes, and ½ cup oil in a small bowl to combine; season vinaigrette with salt and pepper.

Season fish all over with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium. Add asparagus, garlic, beans, and ¼ cup water; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender and beans are warmed through, about 4 minutes. Transfer to a medium bowl; stir in 2 Tbsp. vinaigrette. Reserve skillet.

Heat remaining 2 Tbsp. oil in reserved skillet over medium. Cook fish, stirring occasionally, until golden brown and flesh flakes easily with a fork, 5–7 minutes.

Add fish and ½ cup herbs to bean mixture and stir once. Drizzle with more vinaigrette and season with more salt and pepper. Just before serving, scatter more herbs on top.

Top 8 navy bean recipes from across the web

The most viewed navy bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nana'S Epic Navy Bean Ham Bone Soup

Baked Beans in Tomato Sauce

Instant Pot Navy Bean Soup

Ham and Bean Soup

Navy Bean And Ham Soup (in a crock-...

Lentils, Chickpeas and Bean Tempeh

Swordfish With Asparagus and Beans

Ham and Bean Soup

Top 8 navy bean recipes from across the web

The most viewed navy bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nana'S Epic Navy Bean Ham Bone Soup

Baked Beans in Tomato Sauce

Instant Pot Navy Bean Soup

Ham and Bean Soup

Navy Bean And Ham Soup (in a crock-...

Lentils, Chickpeas and Bean Tempeh

Swordfish With Asparagus and Beans

Ham and Bean Soup

The most viewed navy bean recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine