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We hope you got insight from reading it, now let’s go back to ham and bean soup recipe. To cook ham and bean soup you only need 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Ham and Bean Soup:
- You need 2 lb ham shank
- Provide 1 lb navy beans
- Get salt & pepper
Instructions to make Ham and Bean Soup:
- Soak 1lb bag of navy beans in water for 30 minutes to an hour.
- Drain off dirty water. Put soaked beans into a large pot of water along with the ham shank.
- Boil on medium/low for about 3-4 hours. Stirring occasionally and adding water in as needed to keep covered.
- Remove ham shank and shred meat from bone. Removing fat from meat. Place back into pan with beans. Cook liquid down until its a nice soup consistency.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from spreading and growing. You can take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods such as meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help stop bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed completely first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of the fridge where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you’re going to use has been saved properly (according to any storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that state how long you can keep the food and if it needs to go in the fridge.
This sort of food often has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. This is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you might see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, since it might contain harmful bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be harmful, but its flavour, colour or texture might begin to deteriorate.
An exception to that can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be certain that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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