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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is something I like to cook up when I have some leftover ham from the New Years on a cold winter evening. I have made this with turkey kielbasa sausage, or you could use any kind of salted meat. This is identical to the recipe I use for black-eyed peas on New Years Day. Serve with corn bread and green salad. Ingredients:
2 cups dried navy beans |
6 cups water |
6 chicken bouillon cubes |
1 tablespoon olive oil |
1 lb chopped ham |
1 yellow onion, chopped |
2 garlic cloves, whole |
2 stalks celery, chopped |
2 carrots, sliced |
salt and pepper |
Directions:
1. Soak beans according to package directions.
2. Add Bouillon cubes to 6 cups water.
3. Add Chopped Ham.
4. Lightly saute onion, celery, garlic in oil, add to stock.
5. Add carrots, beans simmer on low 1 1/2 - 2 hours.
6. salt and pepper to taste.
7. I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.
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