| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Soups | 2 | Servings | |
INGREDIENTS
| 1 | lb | Navy beans |
| 6 | c | Water |
| 1 | ts | Salt |
| 1/2 | lb | Ham hock |
| 1 | ts | Butter |
| 1/2 | c | Onion, diced |
| 1/4 | c | Celery, diced |
| Salt and pepper to taste |
INSTRUCTIONS
Measure beans and water into a deep kettle; let stand overnight or 6 to 8 hours. Add salt and ham hock. Cover, bring to a boil; then simmer until the beans are tender. About 1 to 1 1/2 hours. Melt butter in a small skillet and saute onion over medium heat until light brown. Stir into soup. Add salt and pepper. Randy Rigg
A Message from our Provider:
“Lust and selfishness do not equal love”