| 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”