Soak Method- Wash 1 pound soup beans and let them soak overnight in water. The next morning, rinse the beans again and put them in a large pan. Cover with enough water that you can dip your finger into it up to the first knuckle. Bring beans to a fast boil. When beans are boiling, transfer pan to the sink. Add 2 teaspoons baking soda and stir. Drain the beans in a colander and rinse. Put beans in soup pot and cover with fresh water. Add 2 Tablespoons vinegar, 1 Tablespoon dried parsley flakes, 1 to 2 smoked hamhocks, and desired amount of chopped (chunked) ham. Cook all day on medium heat (about 6 hours) or put in the crock pot and cook on high. Add salt when beans are ready to serve. Tip- Never add salt to beans until you're ready to serve them. The sale will make the beans tough.
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No Soak Method- Wash 1 pound beans, put in pan, cover with water and bring to a boil. Follow the same steps as in the soak method, except cook beans in a crock pot on high for 8 hours or longer.
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