Navy Beans and Ham Hocks

Saturday seasonal fare:

I soaked a pound of navy beans last night with significant handful of salt. Rinsed the salt off the beans and cooked them up this morning. In the pot was four ham hocks and an onion. They cooked up in an hour and a half. I added two carrots and simmered them in the pot. I also baked up some corn bread and made some honey butter.

Sue completely ate her portion.. did not even get to the corn bread. So it was a success.

People always tout a gas stove for its ability to quickly heat. It also makes a great simmering source. I had completely forgotten about that until I was using the stove to to make the cowboy beans and chicken soup for Thanksgiving. I think that next time I make the soup I will use dried navy beans and start soaking them the night before. I think if you do it yourself they have a better chance of maintaining in the next degree of heat rather than using canned white beans.

We have another couple of meals off of the ham hocks and beans. I was a little shocked that ham hocks are about 5 dollars a package. I used one package. They are hard to beat in this kind of recipe. If you have multiple meals off of them you can amortize the meat... ha

Love
Pat