Dad’s Favorite Bean Soup

Ingredients:

For part 1: 1 pound "16-dry-bean soup mix" (I throw away the ham flavor packet) or use 1 pound dry navy beans 1 large smoked ham shank (or hock) For part 2: Drain and place in a kettle with 8 cups of cold water and a smoked ham hock or ham shank. Bring to a boil, reduce heat, tilt the lid so that steam escapes and simmer until the beans are tender – about 1-½ hours. Remove the ham hock. Discard the bone skin, and fat. Break the meat into pieces and return it to the pot with:

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Instructions:

Pick over beans, rinse and soak. To soak, cover beans until water is about 2 inches over them and let stand over night. Beans will soak up enough water to about double; discard the soaking water and drain well. Rather than soaking overnight, a quick way of doing this is to cover beans with water by two inches; bring to a boil. Turn off heat, cover, and let sit for one hour. Drain water and begin. (This helps lessen the sugar (and gassiness of the beans) and helps them retain their shape while cooking. This step could be eliminated. Sometimes I do and sometimes I don’t. Dad’s favorite either way.) Drain and place in a kettle with 8 cups of cold water and a smoked ham hock or ham shank. Bring to a boil, reduce heat, tilt the lid so that steam escapes and simmer until the beans are tender – about 1-½ hours. Remove the ham hock. Discard the bone skin, and fat. Break the meat into pieces and return it to the pot with ingredients in part 2. Do not add salt as the smoked ham hock or shank will have plenty. Each individual can always add more if they want. Bring to a boil and then turn to simmer for at least ½ hour. I add 4 teaspoons of chopped parsley right at the end. Dad likes it served with corn bread or muffins. I like it served with cheese bread. Good with plain old bread and butter.

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