Recipe: Navy Bean Soup

When I was a kid, my mom used to make the most delicious navy bean soup. Thanks to some clever changes, my recipe tastes just like hers–but it’s much lower in fat. To lower the fat, I replaced ham hocks with lean ham steak, and use just enough crushed red pepper and four-peppercorn mix to add a bit of heat. I’ve increased the amount of carrots, too–their sweetness provides a wonderful counterbalance to the red pepper and peppercorn mix. The end result is flavorful but mild. You can make this recipe in the slow cooker, or if you're in a hurry, in the pressure cooker.


Navy Bean Soup

 

Ingredients:

 

6 cups water                                   

1 (16-ounce) package white beans

1 boneless, fully cooked lean ham steak (about 2 cups)

3 carrots (or 10 baby carrots), finely chopped

1 medium onion, finely chopped

½ teaspoon celery seed

1/4 teaspoon crushed red pepper

1/8 teaspoon fresh-ground four-peppercorn seasoning

 

Slow Cooker Directions:

 

Rinse and sort beans. Soak for 12 hours.

 

Place all ingredients in slow cooker on HIGH for 8 - 10 hours, or until beans are tender. If desired, puree a portion of the soup.

 

Pressure Cooker Directions:

 

Increase water to 8 cups. Combine water, beans, and ham steak in pressure cooker, and cook on HIGH pressure for 40 minutes.

 

Meanwhile, microwave carrots, onions, celery, red pepper, and pepper for about 6 minutes, stirring once, or until onions and carrots are tender. Add onion mixture to pressure cooker after releasing pressure.

Recipe: Cranberry Jezebel Sauce

Cranberry Jezebel Sauce is great with turkey or chicken, but it’s sublime with ham, making it a perfect side dish for Easter dinner. The sauce is a tantalizing sweet-spicy-sour combination; ham contributes the remaining two flavor bases, salty and savory.

 

I use sugar substitute and sugar-free marmalade to reduce carbs and calories, but if you prefer, you may use sugar or sugar-based marmalade instead. Note that the calorie and carbohydrate content will be much higher.

Cranberry Jezebel Sauce

Ingredients:

 

½ cup water

1 cup sugar substitute

1 small red onion, halved and thinly sliced

1 (16-ounce) can whole cranberry sauce

2/3 cup sugar-free orange marmalade

2 tablespoons prepared horseradish

2 teaspoons Dijon mustard

Directions:

Dissolve sugar substitute in water in a medium skillet over medium-high heat, stirring often. Bring to a boil. Add onions and cook until just tender, about 5 minutes. Add marmelade, cranberry sauce, horseradish, and mustard. Bring to a boil. Reduce heat and simmer until thick, about 10 - 15 minutes.

Serve with grilled ham, roast chicken, or roast turkey.