Canned Navy Beans w/ Ham

Kathey Jo Hickey-Van Otten

By
@leiandrai

This summer I joined a community garden club and when harvest came along I canned, canned and canned. Just about everything and then some. I still can in winter..things like pinto beans, navy beans, lentils..etc. If old, beans aren't so good, so can them and use them when needed. Here is one I really like...can can with the meat or without.


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Comments:

Serves:

abt. 6

Prep:

15 Min

Cook:

6 Hr

Ingredients

2 lb
dry navy beans
1 gal
water, will probably add more as it is cooked
1 lb
cooked ham, chopped in pieces
2
onions-chopped
1 Tbsp
sea salt or kosher salt
1 Tbsp
black pepper
1 Tbsp
parsley-chopped
1 Tbsp
basil-chopped
2 Tbsp
heaping of crushed garlic

Directions Step-By-Step

1
I cook beans in the crock pot, so it will take longer to cook them. I also will add more water to the beans if it is needed...don't let them cook dry. You will want a soupy gravy water when it is nearing to be finished cooking.
2
Add the ham halfway through the cooking period...and let it cook on for several hours to spread the flavor throughout the beans. Same with the seasonings and onions. The soup will be soupy, thick, but not real thick. It is still a soup.
3
Have jars ready to fill. I use the quart size, but thinking pint might be best next time. I am the only one who eats beans, so small will be best. Fill the jars to about an inch to top and seal. Be sure to wipe the rim clean or it won't seal. You should be able to fill about 8-10 quart jars.
4
Place in pressurer cooker and follow directions that is on the cooker...should be about 20-30 minutes after the whistling starts...let it cool naturally before taking lid off and then when cool take out of canner and label..
5
To use, add some water with the beans when you take it out of the jar...don't make it runny...its real good..cook some pan bread up with it or cornbread..

About this Recipe

Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy