| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | 1 | Servings | |
INGREDIENTS
| 1 | lb | Navy beans (2 1/2 cups) |
| 8 | c | Water |
| 1 | Ham bone | |
| 2 | md | Carrots |
| 2 | md | Potatoes |
| 1 | md | Onion |
| 3/4 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| Several dashes of hot pepper sauce |
INSTRUCTIONS
This is a favorite recipe of my hubby, Steve. He's the soup maker/Ham bone user in the family. I think it is adapted from the B H & G new cookbook. Rinse navy beans. In a dutch oven, combine beans and water. Bring to a boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (or soak beans overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling. Add ham bone; reduce heat. Cover simmer 1 hour or till beans are nearly tender. Remove ham bone; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Return meat to pan. Add potatoes; peeled and cubed; carrots, chopped; onion, chopped; thyme, salt, pepper and hot pepper sauce. Cover; simmer 30 minutes or until vegetables are tender. Season. Posted to TNT - Prodigy's Recipe Exchange Newsletter by MBills@aol.com on Aug 14, 1997
A Message from our Provider:
“If you’re too open minded, your brains will fall out”