marybarker
Corebie
"The problem with bucket seats is that not everyone has the same sized bucket!"
Posts: 29
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Post by marybarker on Jan 6, 2006 20:22:22 GMT -5
Navy Bean Soup16 oz. dried navy beans 1 ham bone baby carrots, coarsely chopped (whatever amount you wish) dried onion flakes (or fresh chopped if you wish) (whatever amount you wish) 2 c. chopped, leftover ham 8-10 c. water (or enough to cover the bone) salt & pepper to taste hot sauce/green sauce to taste Sort and rinse dried beans. Soak in UNSALTED! water overnight to begin to soften beans. (If you put salt in this water the beans will never soften.) The next day drain the beans and discard the soaking water. Place all ingredients but hot sauce in pot and simmer, covered, on medium-low heat until beans are tender stirring occasionally. Remove ham bone, pull off any meat left on the bone (put this meat back into soup) and discard bone. Add hot sauce, if desired and more salt and pepper to taste. (I do not like things spicy so I use green Tabasco which just "brightens" the flavor of the soup. ) With a hand potato masher, gently mash up some of the beans in the soup to thicken soup. Let soup cool somewhat and then cover and place in the refrigerator for several hours or overnight to harden the fat that rises to the top. Remove fat, re-heat and serve. Recipe also works well when cooked in a crock-pot, however you still must pre-soak the beans. Coarsely chopped celery can be added as well as ketchup (makes it a little sweeter and richer) if it suites your taste, but we are not celery fans. [glow=red,2,300]Enjoy! -Mary[/glow]
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