Name: Dutch Navy Bean Soup
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

God is but one, yet are there three distinct persons subsisting in one Godhead. This is a sacred mystery, which the light within man could never have discovered. As the two natures in Christ, yet but one person, is a wonder; so three persons, yet but one Godhead. Here is a great deep, the Father God, the Son God, the Holy Ghost God; yet not three Gods, but one God. The three persons in the blessed Trinity are distinguished, but not divided; three substances, but one essence. This is a divine riddle, where one makes three, and three make one. Our narrow thoughts can no more comprehend the Trinity in Unity, than a nut-shell will hold all the water in the sea.

Thomas Watson

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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