| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soups/stews |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Navy beans |
| 3 |
qt |
Water;cold |
| 1 |
|
Meaty ham bone OR |
|
|
Small shank end of ham |
| 1 |
|
Large onion;minced |
| 1/2 |
ts |
Sugar |
| 2 |
|
Celery stalks; minced |
|
|
Milk or water |
|
|
Salt and pepper |
INSTRUCTIONS
Quick-cooking dried beans do not REQUIRE overnight soaking. Some people
however, believe even those are better for soaking. Others prefer the
old-fashioned type. If you prefer to soak beans, measure the amount of
water specified in this recipe and leave beans in it overnight. Next
morning, add the remaining ingredients. No draining is necessary. 2 cups
beans = 1 lb.
Place beans and water in kettle with ham bone. Add onion, sugar and
celery. Bring slowly to boiling point. Cover and simmer 4 to 5 hours
until beans are tender and the liquid partially cooked down. Remove ham
bone.
For smooth soup, rub through a coarse sieve. Or mash beans lightly with a
potato masher for a chunkier soup. If you prefer, you may leave beans
whole.
Cut ham off bone; add ham to soup. Season to taste. Dilute if desired
with additional milk or water. Serve hot.
Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman
Posted to MM-Recipes Digest V4 #118 by BobbieB1@aol.com on Apr 28, 1997
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