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Basic Ham and Bean Soup
April 21, 2003

Mmm ... good. My husband made this for dinner tonight, changing only the quantity of water. (He used less 'cause he doesn't like soupy beans.) Oh, and he didn't know we had ham, so he only used the ham hocks. Still, this was deee-lish. I actually had seconds, which I hardly ever do. Oh, and you have to cook them longer than 2 1/2 hours. Just test them every half hour or so after that, and throw the ham in when they're about done. BTW, if you cook dried beans to death and they are still gritty or mealy, it's because they're too old; even dried beans don't last forever. They have a moisture content that lessens with age. No recipe can make old beans taste good.

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