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Soak: put the beans in water at night before bed. Cook: Add all of the ingredients to a slow cooker. Pour enough water over the beans and ham to cover them with about 2 inches of water Set the crock-pot to cook low for 6-8 hours. Taste: When the beans finish cooking, spoon up a sample and taste them.


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Drain the beans and put them in a pot of water. Bring to a boil and simmer for 1 hour. Drain and reserved the bean liquid. In a large pot or Dutch oven fry the bacon until crispy then add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.


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Place the beans and 4 cups hot water in a large, heavy pot or Dutch oven. Bring to a boil over medium-high heat. Boil for 2 minutes, then remove the pot from heat. Cover and let soak for 1 hour. Meanwhile, finely chop 1 medium yellow onion (1 1/2 to 2 cups), 1 large carrot (1/2 cup), and 1 medium celery stalk (1/2 cup).


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Instructions. Add beans, water or chicken broth, pork hock, onion and celery to a soup pot. Bring to a boil, reduce to a very low simmer and let cook, uncovered, for about 2-1/2 hours. Remove hock, pull meat off and add to soup.


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1. Navy Bean And Ham Soup. A warm bowl of delicious soup on a cold day is just what the doctor ordered. Navy bean and ham soup is a classic, beloved recipe. Using a crockpot slow-cooks the soup to savory perfection. A leftover ham bone adds a mouthwatering flavor punch and is a great use of that leftover holiday ham.


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Cook the beans: In a large pot set over medium high heat, add the beans (either soaked or unsoaked) and cover them with water until it reaches about 3 inches above the beans. Bring the beans up to a boil, then reduce the heat to gentle simmer. Leave the pot uncovered and cook. Alison Conklin. Alison Conklin.


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Add 8 cups water per pound of beans, and any aromatics you would like. Lock the lid and set the pressure valve to the sealing position. Cook on high pressure for 20 to 40 minutes depending on the type of bean. Here are the cooking times for common types of beans: 20-25 minutes: Black beans, black-eyed peas.


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Rinse the beans, place them in a saucepan and cover them with 1 inch of water. Boil for two minutes, then cover the pan, remove from heat and allow to sit, undisturbed, for one hour. Drain the beans and continue cooking following the normal procedure. Beans can cause digestive problems for many eaters. You can decrease the discomfort of eating.


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Prepare the dried navy beans by soaking them. Put your rinsed beans back into the bowl/pot and cover them completely with cold water. For every pound (.45 kg) of beans, you should use eight cups of cold water. Then allow the beans to soak for a minimum of eight hours or overnight. When you soak navy beans, enzymes inside the bean are broken down.


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14 Ways With Navy Beans. With a warm, neutral flavor and creamy texture, navy beans make a great addition to many meals. Stick-to-your-ribs soups, hearty salads, and homey casseroles all can feature this versatile bean. Whether you've got a dried bag, or a few cans tucked in your pantry, you'll find a delicious way to use them with one of our.


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Dry beans can be time consuming- like it can take over 24 hours of cooking time to prepare the suckers. But navy beans, also known as great northern beans, have rich flavors that are great for making so much more than just soup recipes. Here are a handful of ingredients that might be helpful to have on hand when making navy bean recipes: Bay leaf


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Instructions. Rinse your dried navy beans and combine all the ingredients into the Instant Pot. Press manual on your Instant Pot and set the timer for 25 minutes. It can take up to 15-20 minutes to pressure up. When done, natural pressure release or quick release after 10-15 minutes.


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Put rinsed beans in a large pan and cover with two inches of water. Let soak for at least 8 hours, or use the "quick soak" method. To "quick soak" the beans, put the pot of beans and water on the stove over hight heat. Bring to a rolling boil. Boil for two minutes, then cover with a lid and remove from heat.


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Allow beans to soak for 8 hours. To save time, feel free to quick soak beans. Heat olive oil in large soup or stock pot over medium-high heat. When oil is hot, add chopped onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally. Use a colander to drain and rinse soaked beans.


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Instructions: Prepare the Beans: Rinse the navy beans under cold water and remove any debris. Set aside. Sauté Aromatics: Set the Instant Pot to 'Sauté' mode. Add olive oil and heat it up. Add diced onion and cook until translucent, then add minced garlic. Sauté for another minute until fragrant.