"Julie Bove" > wrote in
:

> I am probably fixing to do a bad thing. After discovering how very
> many packages of Navy beans I have, I decided to make bean with bacon
> soup. The recipe calls for a pound of bacon and one reviewer said
> this was too much. I am thinking that it is. I seem to always mess up
> my bean soup when I add bacon to it because I add far too much. I
> will look at the packages when I go to the store to see how much a
> pound of it is. Normally I use the precooked but this calls for some
> bacon grease as well.
>

I have a favorite bean recipe I make often - at least once a month. I use
northerns but navy beams would probably work as well.

For meat I used to use a regular pork shank, then switched to smoked. I
got tired of all the waste skin and bone and switched to smoked turkey -
wing portions or 1/4 piece of smoked leg. It only takes a little. If you
eat more meat than I do, use more. Anymore I just use a little meat for
flavor in most meals.

I soak about two cups of beans. Use them, some chopped onion, minced
garlic, and a couple of chicken bullion cubes. Enough salt for me in the
cubes. I cook slow about 2 1/2 hours on the stove, or 5 hours or so in
the crock pot. When the beans are done and tasty, it's done to my taste.


--
You know it's time to clean the refrigerator
when something closes the door from the inside.