REC: Ham and bean soup
 

2 pounds white navy beans
1 pound "16 bean" mix
2 pounds lean ham, cubed
2-3 onions cut into about 1 inch cubes
3 ribs celery roughly chopped
chopped garlic to taste
2-3 bottles Heinz Chili Sauce
salt
pepper


Soak beans overnight. Soak about 1/2 pound or so separately

Cover beans with a generous amount of water and begin simmering.
Cook the 1/2 pound of white in a separate pan. Stir often and simmer
until the beans are tender.

Add onions, celery, ham, garlic, and 1 bottle of chili sauce, pepper
Continue cooking until the beans are tender. Add salt to taste.
Add more chili sauce if you want it "stronger" (I add quite a bit)

When ready to finish, take the 1/2 pound of cooked tender white beans
and smash with a potato masher and add to pot as a thickening agent
(I like mine thick, so I can dip bread in it)

Cook until your desired thickness is reached. Taste often and re-season
as necessary.

It's best after sitting a day or so in the fridge. It will continue to
thicken when cooling.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.