I usually take them out by the handful and sort through them and place the sorted beans into a colander. Some people dump them into a bowl or onto a cookie sheet and sort through them that way.
I find that I miss shriveled beans and rocks doing it that way. I like to have my hands on the beans so I can feel them.
Once the beans are sorted, put them into a colander and give them a good healthy rinse. If rocks can be found in many bags of beans, I feel like there may also be dirt and other junk on the beans.
Navy beans are smaller than great Northern beans and will work just fine in this recipe. These little guys take longer to cook up than the larger beans. I know, it doesn’t make much sense, but it’s the truth.
Navy beans will also break down more than the other beans, making them ideal for ham and beans. These are my first choice!
Great Northern Beans
Great Northern Beans look very similar to Navy beans but larger. Honestly, I think growing up we were eating Great Northern Beans and my family just called them Navy beans. Great Northern beans will cook up in about half the time of Navy beans. This is my second choice!
Cannellini Beans
Cannellini Beans can also be used. They are the largest of the three white beans suitable for ham and beans. These beans will retain their shape better and may require some additional smashing or pureeing of a few beans to add some thickness.
I prefer saving these beans for minestrone soup.
Ham and Beans
Southern comfort food chock full of navy beans cooked in flavorful ham broth!
Course: Main CourseCuisine: American, Southern Prep Time: 20minutes minutesCook Time: 2hours hoursTotal Time: 2hours hours 20minutes minutes Servings: 12 Servings Calories: 207kcal Author: Beth Mueller
Equipment
▢ Soup Pot
Ingredients
▢2 or 3 smoked ham hocks or leftover ham bone with some meat on it
▢1 large onion
▢2 carrots
▢16 ounces dry navy beans
▢8 ounces ham
Instructions
Continue Reading in next page
