| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | lb | Navy beans |
| 1 | Pork shank or bacon end | |
| Leeks; cut into large pieces | ||
| 5 | Cloves | |
| Salt and pepper to taste | ||
| 2 | tb | Flour |
| 2 | tb | Butter |
| 3 | Potatoes |
INSTRUCTIONS
German/Pennsylvania Dutch/Historic http://www.foodtv.com/midatl/reclist.htm Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested... Put the navy beans in lukewarm water for 12 hours. Place the pork or bacon in the bottom of a pot and put in beans, leeks, cloves, salt and pepper. Then scorch the flour with the butter in a hot pan, add some of the bean stock and put the mixture in the pot with the beans to boil until beans are tender. Boil the potatoes separately, dice, and add just before serving hot. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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