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.
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.
To use your multicooker (Instant Pot) to quick soak beans, visit Hip Pressure Cooking.
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