esired.
(Bella tip) Place navy beans in a large bowl
br>Add rinsed and drained navy beans and bouillon to chicken
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.
Rinse and sort the navy beans. Place in a Dutch
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
Put 1 1/2 Cups Dry Navy Beans in each quart jar.
Add salt as desired.
Fill Jar with boiling water to 1 inch from the top.
Put on lids and rings.
Place in canner with hot water.
Pressure can at 10 lbs. pressure for 20 minutes.
Beans will continue to soften when you use them in either your soup or for baked beans.
Combine drained navy beans with water and ham
Wash and pick over the navy beans, then put in a
Place navy beans into a large pot
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine eggs, evaporated milk, and mashed navy beans. Mix well. Add sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until all ingredients are thoroughly combined. Pour mixture into pastry shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 minutes.
or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion
inutes.
Stir the undrained navy beans into the mixture; bring
In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.
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.
Wash and soak navy beans 2 to 4 hours or overnight.
Put on to cook and when it comes to a full boil, add baking soda.
Let it boil about 2 minutes (it boils over easy, so keep heat low). Drain and add more water.
Add ham and onion.
Boil until beans are done.
Add salt and pepper to taste.
Serve with bread and butter.
Wash and sort navy beans.
Soak in water overnight in slow cooker pot.
When ready to cook, add remaining ingredients and cook 6 hour on setting number 3.
Remove ham bone and cut off meat.
Dice and return to soup.
Season to taste with additional salt and pepper, if desired.
Makes 6 to 8 servings.
If desired, the process may be reversed.
Soak the beans during the day and cook the soup overnight.
Soak navy beans overnight. Cook slowly for 2 hours. Peel and dice potatoes. Cook until done. Mash potatoes thoroughly. Add to beans. Chop onion and garlic. Add to beans and potatoes along with the bacon drippings. Add 4 cups water. Add salt and pepper to taste. Cook mixture slowly until onions are tender. Serve hot.
Wash navy beans.
Add 6-8 c. water.
Bring to a boil and boil for 2 mins.
Remove from heat, cover and let stand for 1 hour. Add ham bone and cook for 1 hour, covered till meat is tender. May need more water.
Remove bone, shred meat.
Add remaining vegetables and meat.
Cook 30 mins. or till tender.
Add a few dashes of Tabasco.