1 pound dried navy beans or great northern
1 bay leaf
2 cups chopped onions
2 chopped carrots
2 cloves garlic, chopped
1/4 teaspoon pepper
1 meaty ham bone or 2 smoked ham hocks
1 med potato diced
2 stalks celery chopped
1 cup tomato sauce
1 teaspoon salt
10 cups water Soak beans for four hours or over night in enough water to cover beans. Drain into a colander. In a large soup pot bring 10 cups of water to a boil. Add the beans, ham bone, and bay leaf. Bring to a boil, reduce heat to low and cook covered until the beans are almost tender, one and a half to two hours. Remove as much meat as possible from the ham bone, cut into small pieces and return to the pot. Discard the bone. Add the salt, onions, potato, carrots, celery, and garlic. Cook at a gentle simmer, uncovered, until the vegetables are very tender. 30 to 40 minutes. Add the tomato sauce and season with salt and pepper. Discard the bay leaf.
1 bay leaf
2 cups chopped onions
2 chopped carrots
2 cloves garlic, chopped
1/4 teaspoon pepper
1 meaty ham bone or 2 smoked ham hocks
1 med potato diced
2 stalks celery chopped
1 cup tomato sauce
1 teaspoon salt
10 cups water Soak beans for four hours or over night in enough water to cover beans. Drain into a colander. In a large soup pot bring 10 cups of water to a boil. Add the beans, ham bone, and bay leaf. Bring to a boil, reduce heat to low and cook covered until the beans are almost tender, one and a half to two hours. Remove as much meat as possible from the ham bone, cut into small pieces and return to the pot. Discard the bone. Add the salt, onions, potato, carrots, celery, and garlic. Cook at a gentle simmer, uncovered, until the vegetables are very tender. 30 to 40 minutes. Add the tomato sauce and season with salt and pepper. Discard the bay leaf.
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