My father used to make navy beans and ham hocks when I was a kid, which I recall fondly. I probably haven’t had that in about 45 years. I’m going to give it a try on the stove.
I have several questions, and I would appreciate any helpful feedback.
FIRST: Which are better: Navy Beans or Great Northern Beans
SECOND: How long do I simmer the beans on the stove top after boiling?
I looked up quite a number of recipes, and it varies from 1 hour to 7 hours. What is correct?
I think I recall my parents simmering them for a very long time.
THIRD: Here is my plan. Many thanks in advance if you can let me know if I could improve it by doing something different:
Soak 16 ounces of beans overnight.
Drain the beans in a colander.
Put the following into a pot: the soaked beans; 32 ounces of chicken stock; 1/2 cup olive oil; and some salt and seasoning.
Bring to a boil.
Simmer for __ hours (see above).
Add more broth or water as needed.
About 90-120 minutes before finished, add in the following:
- two or three blended tomatoes;
- some blended arugula;
- one chopped red onion; and
- about a 1-1/2 lbs of diced pork loin.
Note: I could put those items in from the beginning, but I assume that that might be too long, but perhaps I'm overthinking that.
Anything wrong with that plan?
