Grandmother's Bean Soup
|Dried navy beans/Pea beans||4 Ounce|
|Water||1 Cup (16 tbs)|
|Smoked ham hocks||1 Pound, cut in 2 inch pieces|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Chopped parsley||1 Tablespoon|
1. Rinse and drain beans. In a deep 3-quart casserole with lid, combine beans and 2 cups or more water. Cover and let stand overnight. Drain and rinse beans. Return to casserole.
2. Add ham hocks, onion, celery, 3 cups water and Worcestershire sauce. Cover and microwave at 100% (high)12 minutes or until boiling; stir well. Cover and micro wave at 30% ( medium low ) 1-1/2 hours or until beans are tender; turn hocks over in liquid and stir every 30 minutes.
3. Remove hocks from soup. Cut meat from bone; return meat to soup. Discard bone. Skim off excess fat. Stir in parsley. Cover and microwave at 100% (high)5 minutes or until ham is heated through.