- 2 lbs pinto beans
- 2 lbs navy beans
- 2 carrots diced (optional)
- 3-4 lb ham on bone (uncooked)
- 6 oz pineapple juice
- 10 cups water
- Salt and pepper, cayenne pepper
Rinse beans 2-3 times to remove any impurities. Place pinto beans in a container twice the size of the beans and fill with enough water to cover the beans. Repeat same steps for navy beans. Let beans soak overnight.
For this recipe you can use any size CanCooker.
Place the rack in the bottom of CanCooker and add the ham, 2 cups of water and 6 oz of pineapple juice. Latch lid and steam on med-low heat for about 1 hour until ham is tender and falling apart. Remove ham and rack from CanCooker. Add beans and carrots to the liquid already in the CanCooker and add remaining 8 cups of water. Add seasoning to taste. In meantime cube up ham into ½ inch pieces and add to the CanCooker. Stir all ingredients together and steam for about 1 ½ hours stirring occasionally. Let stand for 5-10 minutes.
Great served with cornbread.
The soup has great flavor - the pineapple juice gives the soup great flavor.