 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
âJan Marto, Algoma, Wisconsin Ingredients:
1 pound dried navy beans |
3 medium leeks (white part only), chopped |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon canola oil |
9 cups water |
1 smoked boneless ham or pork shoulder (about 2 pounds), cubed |
4 whole cloves |
2 bay leaves |
1 teaspoon dried thyme |
1 teaspoon salt |
1/2 teaspoon pepper |
5 medium carrots, thinly sliced |
2 medium turnips, peeled and cubed |
3 small potatoes, peeled and cubed |
2 cups shredded fresh kale |
1/2 cup minced fresh parsley |
Directions:
1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse, discarding liquid; set beans aside. In the same pan, saute the leeks, onion and garlic in oil until tender. Add the water, ham, cloves, bay leaves, thyme, salt, pepper and beans; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are almost tender.
3. Add carrots, turnips, potatoes, kale and parsley. Cover and simmer 25-35 minutes longer or until the beans and vegetables are tender. Discard bay leaves and cloves before serving. Yield: 16-18 servings (about 4-1/2 quarts).
|
|