Hocks and Navy-Bean Stew?

Question

Aiming for a smokey/savory flavor. Served with fresh bread rolls and the beverage of your choice.

Answer 1

Pick through a bag of navy beans removing all the half one and looking for rocks and dirt. Put in pot cover along with 4 ham hocks ( you can ask the butcher to cut them up if you like) Cover them with water and cook until the beans are tender then season to taste. Mother always tasted the water and then added the salt,
pepper and garlic, never add the salt until the beans are soft, the salt will make the beans tough. The broth should be white and creamy and the ham hocks should be falling off the bone tender if not simmer a little while longer. If you want beans that won't give you gas soak overnight with some baking soda in the water.
It is one of my favorite meals especially when it's cold out. Reminds me of my misspent youth and my mother. It cooked all day long and the smell that came out of her kitchen would bring us indoors quick. We ate our beans with corn bread and juice or Kool Aid it was delicious. Thanks for the memory.

Answer 2

This says soup but when you're done, you'll say stew
Navy Bean Soup

INGREDIENTS:
1 pound navy beans
2 quarts boiling water
2 ham hocks or a meaty ham bone, I use 4 Hocks
1/4 cup chopped onion
1/2 cup chopped celery
chopped ham or ham from the meaty bone
salt and pepper to taste (I add a little seasoned salt along with regular)
PREPARATION:
Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery.
Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.

Answer 3

The difference is that soup has more smaller pieces of meat and vegetables while stew is usually larger pieces. Either can be thickened with flour and milk but stew is usually more like gravy and less the consistency of cream. Every winter we eat lots of soup and stew. Here is a typical vegetable soup: take 1 large onion chopped, 4 cloves of garlic minced, 1 pkg of small carrots, 3 celery stalks chopped, 1 turnip chopped and brown them in hot oil. Add either water or chicken broth until vegetables are covered, a sprinkle of each parsley, salt and pepper, oregano and basil; add large can of diced tomatoes and simmer at least 3 hours. Get really good bread to eat with.

Answer 4

A simple navy bean soup made with ham bone or hocks and navy beans, along with chopped vegetables.
INGREDIENTS:
1 pound navy beans
2 quarts boiling water
2 ham hocks or a meaty ham bone
1/4 cup chopped onion
1/2 cup chopped celery
chopped ham or ham from the meaty bone
salt and pepper to taste (I add a little seasoned salt along with regular)
PREPARATION:
Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery.
Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.

Answer 5

This is one of our favorites to make. I usually take the bone from a ham that we've eaten along with some chopped ham and put it in the freezer to make this soup in the future. Anyway.... I usually take make a 50/50 mix of chicken broth and water. I boil the ham bone in that for awhile to make the broth. After it boils awhile I remove the bone then I add beans, liquid smoke, onions, carrots, garlic, pepper..... and boil that awhile. I take the meat off the bone and add it all back in. (the bone too) Seems like the longer it cooks the tastier it gets. While it's cooking I usually taste the broth to see what seasonings still need to be added.

Answer 6

Throw it all in a pot, and add some Hungarian Paprika (for the additional smokey taste) and simmer until the house smells good.

Answer 7

You can use smoked turkey legs and get less fat into the dish.

Answer 8

Yes, thank you-what time do we eat?!