1poundleftover hamor smoked sausage, ham hocks, whatever you have on hand
14.5ozcanned diced tomatoesundrained
1 1/2tspchili powder
Soaking the Beans:
Add the beans to a large stock pot and cover them with the water.
Stir in the baking soda.
Soak overnight at room temperature.
Making the soup:
Completely drain off the soaking water and rinse the beans well.
Return beans to the pan and add the ham, canned tomatoes, and chopped onion.
Bring to a full boil.
Turn heat down to medium for a high simmer. Simmer for 2-3 hours, or until beans are tender.
Add in salt, basil, chili powder, garlic powder, and pepper.
Simmer for another 30 minutes.
This recipe is perfect for leftover ham after Christmas or Easter!
Be sure to plan a day ahead for this meal as you will need to soak the beans overnight.
Use a large stockpot when soaking beans. Beans can double or triple in size as they rehydrate.
You CAN skip the overnight soak and bring the beans and water to a boil on the stove. Turn off the heat and cover the pot. Let it sit for a minimum of one hour. Please note that soaking the beans overnight eliminates some of the sugar molecules that can make beans harder to digest.