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 ham hocks, 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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