Bestest Navy Bean Soup in da world.
Go buy a 1lb. of dried navy beans. They are the smaller white bean, cannellini are the larger. Either or any other will work too... Go. Go now. I'll wait. Okay ready? Here we go.
Soak the beans over night in cool water that covers the beans with about an inch of water over the top of the beans.
Return next day when you are going to be doing shit around the house. Dump water out and rinse the beans. Now for the fun part. Add 1 (14oz.) or 2 (8oz) cans of turkey stock to your beans. Then add enough water to again cover the beans with 1-2 inches of liquid over the top of the beans. If you don't mind cooked onions, then add a small finely diced one to the pot. A few cloves of fresh garlic is a must. Slice about 4-6 cloves and add them in... you can crush them if you want, but I like garlic pieces so I slice them. The next four items are flavoring. I add about half a cupped palm worth of coarse kosher salt (remember you can ALWAYS add more if it isn't enough, so err on the side of caution), 2-3 bay leaves, approx. 2 Tbsn liquid hickory smoke flavoring of some kind, and the one thing I can't do without... olive oil. Of that you add what you want, but I suggest AT LEAST a quarter of a cup for the whole pot. There is only one remaining item, and that is the cubed hickory smoked turkey breast... WAIT! I mean turkey breast. That's better. You can toddle off down to your local grocers and find the whole, cooked, Jenny-o turkey breast... it is easy to cube enough for a whole pot of soup... I would put in about two cups.
Cooking structions: Simmer covered at low heat (2 on a 10 setting electric range) for hours... like three... stirring occasionally. You could probably eat it after two hours, but it is better the longer you let it simmer.
Eat. Be merry.
Soak the beans over night in cool water that covers the beans with about an inch of water over the top of the beans.
Return next day when you are going to be doing shit around the house. Dump water out and rinse the beans. Now for the fun part. Add 1 (14oz.) or 2 (8oz) cans of turkey stock to your beans. Then add enough water to again cover the beans with 1-2 inches of liquid over the top of the beans. If you don't mind cooked onions, then add a small finely diced one to the pot. A few cloves of fresh garlic is a must. Slice about 4-6 cloves and add them in... you can crush them if you want, but I like garlic pieces so I slice them. The next four items are flavoring. I add about half a cupped palm worth of coarse kosher salt (remember you can ALWAYS add more if it isn't enough, so err on the side of caution), 2-3 bay leaves, approx. 2 Tbsn liquid hickory smoke flavoring of some kind, and the one thing I can't do without... olive oil. Of that you add what you want, but I suggest AT LEAST a quarter of a cup for the whole pot. There is only one remaining item, and that is the cubed hickory smoked turkey breast... WAIT! I mean turkey breast. That's better. You can toddle off down to your local grocers and find the whole, cooked, Jenny-o turkey breast... it is easy to cube enough for a whole pot of soup... I would put in about two cups.
Cooking structions: Simmer covered at low heat (2 on a 10 setting electric range) for hours... like three... stirring occasionally. You could probably eat it after two hours, but it is better the longer you let it simmer.
Eat. Be merry.