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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 2 |
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Wonderful with corn bread. Ingredients:
1 lb dried navy beans (2 1/3 c) |
water |
2 t butter or margarine |
2/3 c celery, chopped |
1/2 c onion, chopped |
1 garlic clove, minced |
1 smoked ham-hock (1/2 lb) |
1 1/2 t salt |
1/4 t peppper |
Directions:
1. Pick and wash beans.
2. Soak overnight.
3. Use a large Dutch oven to melt butter over midium heat.
4. Add celery, onion, and garlic; saute until tender.
5. Drain beans; reserve liquid.
6. Add enough water to liquid to make 10 cups.
7. Add beans, soaking liquid, ham-hock, salt and pepper to vegetables.
8. Heat to boiling; reduce to low.
9. Cover and simmer 3 hours.
10. Remove meat from ham-hock and return to soup; discard skin and bone.
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