| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Dry navy beans |
| 1/2 |
lb |
Ham hocks |
| 1 |
c |
Chopped onion |
| 2 |
lg |
Garlic cloves, minced |
| 1 |
c |
Chopped celery |
| 2/3 |
c |
Mashed potato flakes |
| 1/4 |
c |
Chopped parsley |
| 1 1/2 |
ts |
Pepper |
| 1 |
ts |
Nutmeg, oregano and basil |
| 1 |
|
Bay leaf |
INSTRUCTIONS
Wash and sort beans. In large kettle, cover beans with 6-8 cups hot water.
Bring to a boil. Boil 2 minutes. Remove from heat, cover and let stand for
1 hour. Add another 2 quarts of cold water and ham bone. Bring to
boil;simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 - 30
minutes until beans are tender. Remove ham bone, trim off and return meat
to soup. Serve hot, and freeze any leftovers Ann Sanders
Posted to MM-Recipes Digest V4 #118 by kc6dmq@ix.netcom.com (Michael J.
Reeves) on Apr 27, 1997
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