(For the bean mix you can add to
hen it should be a bean!
Place the beans in
Rinse and sort out navy beans.
In a crock pot cover beans with 4 cups of chicken broth and soak overnight.
Next day: Do not drain off broth.
Add 2 more cups of chicken broth.
Add remaining ingredients .
Cook on high 3 to 4 hours until ham hocks become tender.
Remove meat from hocks and cut into small pieces,return to mixture.
Continue cooking on low for another 6 to 8 hours.
You may have to add additional chicken broth if soup too thick. If too thin add instant potatoes.
o proceed with the soup recipe -- it's MUCH more flavorful
roth.
To \"stretch\" this recipe and get an additional 1
owl. Place 1/4 of bean mixture in center of 1
Rinse and sort beans. Cover with cold water and soak overnight.
Drain beans and place in a large soup kettle or Dutch oven.
Add tomatoes, onions, carrots, celery, ham, broth and water. Bring to a boil.
Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary.
(For a thicker soup, beans may be pureed in a food processor or blender and then returned to the kettle and heated through.) (I used a potato masher and mashed part of the bean mixture to make it thicker).
Cook bacon in large heavy saucepan until crisp.
Drain and set aside.
Leave a small amount of drippings in pan (about 1 tablespoon).
Add onion, carrot and garlic.
Cook 5 minutes.
Add tomatoes which have been mashed or cut into small pieces.
Stir in navy beans along with salt, pepper and sugar.
Simmer 30 minutes to 1 hour.
Add crumbled bacon and parsley flakes.
Cook 5 more minutes.
Serve in warmed soup bowls.
esired.
(Bella tip) Place navy beans in a large bowl
Soak navy beans according to pkg directions.
Saute onion and carrots in butter.
Combine all ingredients in large soup kettle; bring to a boil and let simmer until beans are soft- about 1 to 2 hours.
Soak beans overnight; discard liquid.
Combine beans with other ingredients.
Add water to cover.
Place in roaster or bean pot. Bake for 7 hours at 300\u00b0.
Cover during first hour.
Add water frequently to keep beans barely covered.
Cream or 3 tablespoons butter the last drink you give the beans.
In a large frying pan,cook round steak in oil until browned; add beans, tomatoes, and salt and pepper to taste; cover and simmer for 10 minutes.
Spoon half of the mixture into a 2-quart casserole; spread onions over the bean mixture, then sprinkle with half the brown sugar.
Add remaining half of bean mixture, sprinkle with remaining sugar.
Lay strips of bacon over the top.
Bake, uncovered, in a 325\u00b0 oven for about 1 hour.
Cook 1 cup presoaked navy beans with the onions until tender. Saute the celery for 5 minutes, then add.
Season with spices, being careful to let the bean and onion flavor predominate. Garnish with parsley or green onions.
Rinse and sort the navy beans. Place in a Dutch
Soak beans in boiling water in large Dutch oven for 30 minutes; stir in salt.
Cover and bring to a boil.
Reduce heat and simmer 2 hours.
Saute diced onion and celery in melted margarine until tender.
Add sauteed vegetables and tomatoes to bean mixture, stirring well.
Simmer, uncovered, 1 hour or until beans are tender.
Serve hot.
Yields 11 servings (1 cup each). Calories:
159.
Exchanges:
2 starch.
add to 1 cup of bean soup liquid, and blend to
or one hour.
Drain bean water.
Add remaining ingredients
Wash beans well, cover with cold water and soak for 2 hours. Place meat in pot and cover with water.
Bring to a boil.
Add celery, onion, bay leaf and navy beans.
Cover pot and cook slowly until beans are almost done.
Add salt, pepper and tomatoes. Bring to a boil and then simmer until beans are very tender.
If necessary, add more water and a small can of tomatoes (diced).
Rinse navy beans. Place in 4-quart pot. Add water, covering beans 3 to 4-inches.
Bring to a boil. Boil 2 minutes. Cover and remove from heat.
Let stand 1 to 2 hours. Drain beans and discard soaking water.
Return beans to pot. Cover with 2 quarts of water. Add onion, bay leaf and garlic. Bring to a boil. Reduce heat and cover. Simmer until beans are tender, about 1 1/2 to 2 hours. Season to taste with salt and pepper. Remove bay leaf.
Makes 8 servings.
egetables are soft.
Add navy beans and chicken broth to