Text Box: Ham & Navy Bean Soup Text Box: Soak beans in the refrigerator overnight in water (add 1/4 mustard to the water for extra flavor!) Place ham bone in the pot of a 15 quart pressure cooker. Add water until pot is 3/4 full. Pressure cook on medium heat for 2-3 hours, stiffing occasionally to prevent ham bone from sticking to pot. Remove from heat. Be sure to release pressure before attempting to open lid. Using a straining utensil, remove bone (and any bits of bone that may have separated during cooking). Remove any bad beans, and add good beans and the water they soaked in to the pressure cooker. Seal pressure cooker and cook the beans for 30 minutes. Add onion, and cook an additional 10 minutes or until onion is soft. Great with cornbread! Text Box: 1 ham bone, with a good bit of meat still attached 1 bag dried navy beans 1 onion, sliced

Courtesy Sherry Stocks

Where We Live Third Thursday

Soup Swap 2008