| 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
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