Ham and Beans

Ingredients:

  • 1 pound navy beans
  • 6 cups water
  • 1 meaty ham bone (½ pound ham)
  • 1 medium onion, chopped
  • ¼ tsp. pepper

Directions:

  1. Pick over beans. Wash, cover with water, and soak overnight. (Or boil beans in water 2 minutes and soak 1 hour.)
  2. Add other ingredients and cook (simmer) 3 to 3 ½ hours. (Or cook 8 hours on low in slow cooker.)
  3. Remove ham bone.
  4. Mash beans slightly.
  5. Cut meat off bone and add to soup.

Dehydrate:

Spread on covered dehydrator trays and dehydrate for 5 ½ hours at 145 degrees.

Yield: serves 4 (weight 1 dehydrated serving = 4.5 ounces)

Rehydrate:

  • Cover with water just above level of food in pot, boil, stir, and serve. Add more water to desired consistency.
  • Add cornbread croutons and let set to soften a little before eating.

Serving Suggestion: Serve with cornbread croutons.

Calories: 500