Navy Beans and Ham ~ Wood Stove Cookery
Yes you can cook on your modern or contemporary wood stove with the insulated top! This pot of navy beans and ham hits the spot on a cold winter day. You’ll enjoy the smell of it cooking! See 10 Tips for Cooking on a Modern Wood Stove for a helpful chart and more ideas.
- Prep Time: 10 min
- Cook Time: 1 hr 45 min to 2 hrs
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: main dish
- Method: wood stove
- Cuisine: American
Ingredients
- 1 1/2 pounds dry navy beans (or your favorite bean)
- 1 tablespoon good quality salt
- 8 cups water
- 2 cups diced ham, optional
- 1/2 medium onion
- 1 quart broth
- 1 bay leaf
- 1 tablespoon dried oregano leaves
- 4 sage leaves
- 1/2 teaspoon dried thyme
- 1/4 cup dried parsley
- 1/4 teaspoon freshly ground black pepper
- Water
Instructions
1. Pour beans out on a plate and visually inspect them, discarding any little stones or debris you find. Place beans in a bowl with salt and 8 cups (about 2 liters) water, let soak overnight at room temperature.
2. The next day, drain and rinse the beans. Add beans to a wood stove-safe cooking pot. Dice onion and add to pot with ham, broth, herbs, and black pepper. Add water to cover beans by 1-2 inches (2.5-5 cm). Place pot on your kitchen stove (not your wood stove), cover, and bring to a low boil.
3. Meanwhile, maintain a good fire in your wood stove. You should have a bed of hot coals topped with pieces of wood for a steady burn.
4. Once the pot reaches a boil, stir the beans and transfer the pot to the wood stove. Cook, covered, stirring occasionally to prevent sticking. Cooking time will depend on the age of the beans and how hot the fire is, but generally takes an hour to 90 minutes; 30 minutes if using lentils or split peas.
5. Ladle beans and ham into bowls or soup mugs. Add chopped greens and additional salt and pepper to taste. Serve with Fluffy Buttermilk Rye Drop Biscuits, Rosemary and Olive Oil Crackers, or Cream Biscuits / Cream Scones.
Notes
Quick soak method for dry beans ~
- Sort and rinse. Pour beans out on a plate and visually inspect them, discarding any little stones or debris you find.
- Add water and boil. Place beans in a large pot, add water to cover the beans by 2 inches (5 cm) and bring to a boil over high heat without a lid. Boil 5 min.
- Soak. Turn the heat off and let the beans soak in the pot for 1 hour.
- Drain and use. Drain beans through a colander and proceed with Step 2 in the recipe instructions.
To use your multicooker (Instant Pot) to quick soak beans, visit Hip Pressure Cooking.