Ham and Bean Soup
1 LB. Dried Navy Beans
1 Ham Bone or Left Over Ham Scraps
1 Tablespoon Olive Oil
1 Large Onion
6 Cloves Garlic
1 Tablespoon Fresh Thyme Leaves
2 Teaspoons Ground Cumin
1/2 - 1 Teaspoon Crushed Red Pepper
10 Cups Water
Salt and Pepper to taste
The night before: place the dried navy beans in a large bowl and cover with 3 inches of water. Soak the dried beans overnight (up to 24 hours) to soften. Drain when ready to use.
Place a large 6 quart pop over medium heat. Add the oil, ham bone, onions, and garlic. Sauté for 3-5 minutes to soften the onions.
Then add in the drained beans, thyme, ground cumin, crushed red pepper, 10 cups of water and any remaining ham scraps. ( Do not salt the soup until the end, because the ham bones can be very salty)
Bring the soup to a boil. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. Uncover and stir occasionally, then place the lid back on top.
Use a fork to pull any remaining ham off the bone and stir it into the soup. Discard the bone. Add 1-2 cups of additional water if soup is too thick. Taste, then salt and pepper as needed.
Recipe from "A Spicy Perspective" Sommer Collier Blog