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Campfire Bean "n" Ham Soup


Here is a soup I found in a magazine that even I could make!
Also, a good one for you "Dutch oven" fans.:

Tip: For easy cleanup, cover the outside of your Dutch oven with heavy-duty foil before placing this recipe on the grill.

1 pound dry navy beans
2 small onions
8 cups water
4 cups cubed fully cooked lean ham (1 1/2 pounds)
2 smoked ham hocks
2 cups chopped celery
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon pepper

Place beans in ovenproof Dutch oven ; add enough water to cover by 2 in. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Chop one onion; slice the second nion and separate into rings.
Drain and rinse beans; discarding liquid. Return beans to the pan. Add onions and remainking ingredients. Cover pan and place on the grill rack over indirect medium heat. Cover grill; cook for 1 hour or until beans are almost tender. Uncover the pan; cook 30 minutes longer on covered grill or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts)

That sounds pretty good. I'm a "let 'em soak overnight" person where dried beans are concerned though.

And you can always tie the carrots up in cheesecloth for easy disposal

beverlyt wrote:Tip: For easy cleanup, cover the outside of your Dutch oven with heavy-duty foil before placing this recipe on the grill.

You mean you wash the outside too? I'm impressed...umm ... can you weld?

Bob

beverlyt wrote:Campfire Bean "n" Ham Soup


Here is a soup I found in a magazine that even I could make!
Also, a good one for you "Dutch oven" fans.:

Tip: For easy cleanup, cover the outside of your Dutch oven with heavy-duty foil before placing this recipe on the grill.

1 pound dry navy beans
2 small onions
8 cups water
4 cups cubed fully cooked lean ham (1 1/2 pounds)
2 smoked ham hocks
2 cups chopped celery
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon pepper

Place beans in ovenproof Dutch oven ; add enough water to cover by 2 in. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Chop one onion; slice the second nion and separate into rings.
Drain and rinse beans; discarding liquid. Return beans to the pan. Add onions and remainking ingredients. Cover pan and place on the grill rack over indirect medium heat. Cover grill; cook for 1 hour or until beans are almost tender. Uncover the pan; cook 30 minutes longer on covered grill or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts)

Hi Bev,

That does sound good. I'll bet that would be good with pintos too. I don't understand the part about "Discard ham hocks" though. When mom cooked ham hocks and beans, we always at the hocks. Well, except my brother, he wouldn't eat anything like that.

Joanne

Joanne,
I'm not sure why they want to throw away perfectly fine ham hocks either! I'm sure we practically made them into a meal when I was growing up!

Bev

What the heck is a ham hock?

Doesn't sound too kosher to me...

Ira wrote:What the heck is a ham hock?

Doesn't sound too kosher to me...

Actually it's the pig's ankle. It adds a lot of flavor but doesn't look very appetizing. I’m guessing that your Rabbi wouldn’t approve.

Joanne

Ira,

Try it with beef short ribs and a touch of Liquid Smoke. You'll either find LS in the spice or with the marinades & sauces at the grocery.

Hi guys,
When you ad to this soup little squaere pieces potatoes it's much better and you can eat it like a full diner.
regards,
Patrik.

Down here in the South we usually chop the ham hock in to small pieces and add it back to the pot. Keeps the smoky flavor in the beans. Beans are always better the second day!