 Chef Shea Bearer here. Today, we're gonna be trying out the Dutch oven I got for Christmas. We'll make some soup beans. So let's go ahead and make a pot of soup beans, see how that turns out. Monkey picked these up for me. I'm gonna go ahead. I'm gonna throw, we have our beans here. These here are navy beans. They're not actual white soup beans, but I don't have any, but I got the navy beans as close. They have been soaking in water overnight. So, I'm gonna put some beans in here. That is probably plenty. A little bit more. That's a pound, so it's probably 3 fourths of a pound there. Now I'm gonna add water just until it covers the beans. I'm not sure how much it's gonna take here. This is four cups here, so we're gonna add a couple more cups. This is, all together, this was six cups. This was four cups, and I just added two more cups of water in it, okay? Now, ham hawks, you know, ham, there's already a lot of salt and ham, so if you wanna salt it, that's fine, but I'm not gonna salt it. What I am gonna do, I'm gonna put some fresh ground pepper in here, and I will keep doing this as it cooks. I will keep adding some more pepper. And then I'll taste it as it gets done, and we'll see if it's enough. A lot of people like more, a lot of people like less. Some people don't like to put anything in it, and that's fine, you don't have to put ham. You can put bacon. I've made it with pork chops, ribs. Get creative with it, it's your dish. Okay, so what I'm gonna do is I'm gonna go ahead and I'm gonna put this on high, and I'm gonna bring this to a boil, and once it comes to a boil, I'm gonna turn it down on low and let it simmer for about two hours, and I will check it about every 45 minutes to an hour. I will check it, and we'll see how it's gonna make sure it's not sticking. I may check it a little bit more often if I find it's wanting to stick a little bit, but it shouldn't, but anyway, let's bring this up to a boil. Okay, so I let it come up to a boil, and then I've turned it down to a simmer, and we're gonna let it simmer like this for a couple hours. Now, I'm gonna check on it every so often, make sure they're not sticking, which they're not, and I'll show you as we progress the difference in the coloring of the broth, the juices, and then when it gets done, we'll try them out and see how they taste. So stick with me, and I'll be back with you, and we'll check on them and see how they're coming along. Okay, guys, it's been about an hour, and it's just simmering, I just have it on a simmer. And as you can see, the color of the broth is turning that golden yellow, which is what we're looking for. It's not sticking, I've been stirring about every 20 minutes, so I think we're doing good. I think we're gonna give it about another hour, hour and 20 minutes. Now, if you're doing this in a crock pot, it's gonna take eight to 10 hours on low. It's gonna take four to five hours on high, and on the stove like this, depending on how high you have your fire turned up, it's gonna take about two to three hours. Now, what I like to cook on the stove top, I like cooking with gas, with flame, and in the oven, I like to cook with electric. Now, this is just electric, both the range and the oven is electric, but because the oven, you don't, when it's electric, say you're baking a cake or something, and you want even heating. You don't want that flame, and that burst of flame, poosh, you don't want that. Now, flames are good for boiling water or something like that. Speaking of flames, I was gonna cook this outside on the fire, but it got really, really breezy, and it's been looking like it's gonna rain all day now. It hasn't rained, but it is pretty windy out, so I didn't wanna make a fire out in the wind like that. So, we got this looking pretty good. I'm gonna let this simmer for another hour. Like I said, I'm gonna keep stirring it about every 20, 25 minutes. So, it'll get stirred, you know, two, three more times, and I'll be back with you and show you again how it's coming along. Florida weather, guys, see the tractors? It's raining out back, but it's not raining out front. Gotta love it, right? Okay, guys, final check, I think it's done. Oh, yeah, look at the sauce and the meat is falling off the bone. Nice, nice. Like I said, I wanted to do it on the fire, but it finally did end up raining in the front yard, too, but it was just too windy today, so. We're gonna get Mrs. Shea Bear out here, and we're gonna let her give this a try. Look at that meat falling right off the bone. So, we're gonna have her taste test this, and we'll see what she thinks of it. Okay, we have our taste tester, Mrs. Shea Bear in here. So, excuse me, she's gonna take a bite of this and see what she thinks of it. Be careful, it's very hot. Yes, it's steaming. Like I said, nothing fancy. All we put in it was peppers. Get a thumbs up, does it get a monkey paw up? Yep. Yep. Okay, cool, I'll have to do it again. Very good. Just in time, she's got home, what, about a half an hour ago? Yeah, yeah. So, so yeah, we did that. We timed it just about right. The. So, it's a good thing, like I said, that we didn't do it on the fire because it started raining before it was done, so. Anyway, guys, thanks for watching this episode of Chef Shea Bear, hope you liked it. And if you guys give us a try, let me know in the comments below how it turned out for you guys, so. Mm-hmm, I'm ready to eat now. Okay, so you're gonna eat, so. Mm-hmm. Mm-hmm. Shea Bear, the myth, the main legend, I'm gone for now. Monkey says she's out for now, bye y'all. Bye guys, thanks for watching.