Navy Beans

I do not prepare Navy Beans often, but when that I make them, I always go back for seconds. Navy Beans are delicious served with Fried Potatoes and Cornbread. I also do not like my Navy Beans cooked in the crock pot. I like to cook them on the stove top for a few hours. You have to have sliced onion and also chow chow along with the Navy Beans. Have you ever heard of Chow Chow before?

                                                                             

Utensils: 

One Strainer

One Spoon

One Large Pasta type cooking Pot

One Sharp Knife

Scissors

Ingredients: 

One package Navy Beans, cleaned, washed

One Piece of Country Ham, diced or One Ham Hock, I prefer the Ham Hock

Cold Water

Salt and Black Pepper to Taste

One Onion, peeled, sliced

One Jar Chow Chow

Directions:

Open the package of the Navy Beans and pick through them getting out any rocks or weird looking beans.
Pour the beans into the strainer and rinse them off.

Fill the large pasta type cooking pot with water and bring to a boil, add the washed Navy Beans and reduce
the temperature of the heat to medium. Add the Ham Hock to the beans. Stir often and cook the Navy Beans for about three to three and a half hours, adding more cold water as often as necessary, until the beans get done. When the Navy Beans get about half way done, season them with the salt and the black pepper.

Remove the Navy Beans from the heat and let them stand around for about twenty minutes before serving them. Serve the Navy Beans with onion slices and the Chow Chow. And of course do not forget the cornbread.