Navy Bean And Ham Pot Pie Recipes

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

SENATE BEAN POTPIE

Steps:

• Preheat oven to 425°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add carrots, celery and onion; cook and stir until tender, 6-8 minutes. Add ham. Stir in flour until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Add beans, salt and pepper; return to a boil. In a small bowl, combine muffin mix, milk, egg, green onions, parsley and melted butter; stir just until blended. Spoon evenly over bean mixture (dish will be full)., Bake until topping is golden brown, 20-25 minutes. Let stand 15 minutes.

NAVY BEAN, HAM AND POTATO SOUP

Steps:

• Sort, wash and soak beans overnight. Drain, rinse and put in the crock pot, stirring in all of the remaining ingredients. Add enough water to cover all ingredients, typically almost to the top of the pot. I usually increase the garlic because we love it. Be careful with the salt, I add sparingly to compensate for the ham hock and the additional diced ham. Cover crock pot, cook on high for 3 hours, turn to low for 6 hours or more. I remove the ham hock, cut the meat off, cutting away the fat it in the process and place remaining meat back into the pot.

NAVY BEAN AND HAM POT PIE

Steps:

• 1. PREPARING THE BEANS: The night before rinse beans and remove any rocks. Place beans in pot and cover with water to soak overnight on the stove top. In the morning you will see bubbles on the water -- the beans are releasing some of their gas.
• 2. Discard the soaking water and cover the beans with water again and bring to a boil. After it comes to a boil, turn the heat off, let it cool a little, and then discard this water, too. (This removes a lot of the gas from the beans.)
• 3. COOKING THE BEANS AND SOUP: Fill a 6 qt pot with the beans and 4 quarts of fresh water.
• 4. Add the ham, onion, celery, and carrots (all cubed small) to the water and turn up the heat to bring it to a boil, again. Then turn the heat down and simmer for a few hours until the beans are cooked. (You can reduce the cooking time to about 30-45 minutes by using a pressure cooker.)
• 5. MAKING THE POT PIE DOUGH: 1.Combine flour, milk, egg, and salt. Mix well. If dough is too sticky just add a little more flour. 2.Roll dough out on flour covered area to about 1/4" inch thick. (Thickness should be about twice what you would use for actual pie crust.) Cut dough into 1 1/2" squares to make noodles.
• 6. Slowly drop individual squares into the bubbling finished soup and cook for 10 minutes on medium heat until noodles are done. You can tell they are done when they puff up a little and change to an even color. Serve immediately. Note 1: if you cook the dough too long they will slowly disintegrate into the soup. This is not bad, it won't ruin the soup, but you won't have any of the delicious pot pie to eat -- which is part of the pleasure.
• 7. Note 2: No need to add salt, the ham has plenty. If you add too much ham, the soup will be too salty.
• 8. Note 3: This could be made with a ham bone, rather than the ham steak. You can also make it with about 1/2 pkg of uncooked bacon cut in cubes.