This Recipe for White Bean soup also known as Navy Beans (for being served in rations to US Navy sailors in the late 19th century) is a family staple that has been being passed down for generations. The term Navy Beans comes from the the late 19th Century when these were a huge staple in the diet of US Navy Sailors. You will love these slow cooked beans that just melt in your mouth, flavored by smoked turkey or ham hocks, traditionally accompanied by buttery cornbread and stewed collard greens. My mother grew up eating bowls of White Bean Soup, or Muslim Beans as they will refer to it, in a small one-story house with her 6 siblings in Louisville.
Like my Southern Lentil Stew, this is a recipe involving legumes (beans), so the recommended method of cooking will involve SOAKING your legumes at least 8 hrs before cooking (This is for your own good). One day while I was working in one vegan restaurant I worked at, we were so behind on the daily schedule that we cooked the beans without pre-soaking them. The effect that this had on the finished beans was not visible to the eye. Soon after eating a small bowl, or even a cup of those beans, our digestive system let us know what we did wrong. We called it the Miles Davis effect. You don’t need a trumpet to make musical sounds, the beans will help you toot it!
You don’t want to make that same mistake we made. Soak ya damn beans for atleast 8 hours before you start boiling them. Most importantly, don't be afraid to cook and eat beans because they can make you fart. The reason that happens is because of the undigestible carbohydrates that certain beans contain. The sugars don't get properly absorbed and in tern, get fermented by gut bacteria which will then cause you to cut the cheese. The BEST way to make beans that wont have you farting, is to add a little bit of Baking Soda to your recipe! An easy alternative would be to buy and use canned beans. If you choose to do that, more power to you! I’m definitely not judging you by the way.
Take your time with these beans! Greatness takes patience and I guarantee you won’t be upset with your results!
Prep time: 8 hours (only if using dry beans)
Cook time: Close to 2 hours
Yield: 10-12 servings
INGREDIENTS:
2 cups dried White Beans (Navy Beans)
4 stocks Celery
1 Large carrot
1 Onion
1 Bell Pepper
1 Jalapeño (more if you like it spicy)
4-5 cloves Garlic
1 Smoked Turkey Leg
Salt & Pepper
2 Tsp Smoked Paprika
1 tbsp Knorr or 2-3 Bouillon Cubes
DIRECTIONS:
Add soaked beans into a large pot with about twice as much water as there are beans. If you started with 2 cups of dried beans, which is 4 cups after soaking (they double in size), I’d say use about 8 cups of water to boil. Bring to a boil and then simmer over a medium heat with the top slightly ajar for about 45min - 1hr or until tender to the spoon-press-test. As they cook, the majority of the water will evaporate from the pot so make sure there is an ample amount of water. If you’re using canned beans, you don’t need to add as much water. Fill the empty can up with water twice and that should be enough to start cooking.
In a separate Pot, boil your Smoked Turkey Leg. Once the meat is tender, remove from the pot and shred with a fork. SAVE the WATER! This can be used to add to the beans if the water is evaporating fast, or if you just want the extra flavor!
In a frying pan, sweat the celery, onion, carrot, bell pepper, jalapeño and garlic. Use salt and try to caramelize these. Cook until onions are golden brown for maximum flavor.
When the beans are tender, add your seasonings and Knorr or bouillon, or whatever stock seasoning you have and simmer for 5 more minutes. Check your water level, do you want these beans to be more soupy? Add a little more water. Do you want them to have a more creamy thick consistency? Let the beans cook down a little more.
Finally, after your beans have reached your desired consistency, add in your sautéed vegetables, and turkey meat. Taste for salt, and you’re finished.
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