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1 bag Navy beans (16 oz)
ham bone with meat
1 onion
pepper to taste
carrots, potatoes (quantity up to you)
fried bacon, cut in 1/4 inch pieces - save drippings
flour for roux
Soak beans overnight. Drain and set aside. Bring 6-8 cups water to boil with bone; skim soup, then add beans, onion and pepper. Meanwhile, fry bacon, remove from drippings and set bacon aside. Leave drippings in pan, turn heat to very low, add equal amount flour, and prepare roux, stirring frequently. The ultimate roux is toasty brown and almost powdery. Prepare at least until very thick and golden. Set aside.
While roux is cooking you can peel and cut potatoes and carrots. I like mine diced small, but you can make them a bit larger if you prefer. About an hour before soup is done remove ham from soup, add carrots and potatoes. When ham cools cut meat away from the bone and fat, add meat back to pot. When potatoes and carrots are tender bring soup temperature up, add roux and simmer until soup is thick.
ham bone with meat
1 onion
pepper to taste
carrots, potatoes (quantity up to you)
fried bacon, cut in 1/4 inch pieces - save drippings
flour for roux
Soak beans overnight. Drain and set aside. Bring 6-8 cups water to boil with bone; skim soup, then add beans, onion and pepper. Meanwhile, fry bacon, remove from drippings and set bacon aside. Leave drippings in pan, turn heat to very low, add equal amount flour, and prepare roux, stirring frequently. The ultimate roux is toasty brown and almost powdery. Prepare at least until very thick and golden. Set aside.
While roux is cooking you can peel and cut potatoes and carrots. I like mine diced small, but you can make them a bit larger if you prefer. About an hour before soup is done remove ham from soup, add carrots and potatoes. When ham cools cut meat away from the bone and fat, add meat back to pot. When potatoes and carrots are tender bring soup temperature up, add roux and simmer until soup is thick.
