br>Add rinsed and drained navy beans and bouillon to chicken broth
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.
Place meat in a large saucepan.
Cover with water.
Simmer until meat is tender.
Remove meat from broth.
Add navy beans, whole onion, salt and pepper.
Simmer until beans are tender.
Add additional water as needed.
inutes.
Stir the undrained navy beans into the mixture; bring to
Rinse beans in cold water. Place in
Soak beans overnight, drain and rinse.
Cook Beans in 8 cups of water for 1 hour or until tender.
Drain Beans and place in dutch oven.
Add remaining ingredients to dutch oven and bake covered at 325 degrees for 2 hours. Remove cover for last 15 minute Let stand for 20 minutes to allow for sauce to thicken. Taste and add salt if desired.
TE: Use navy beans, California pea beans, or small white beans.
Soak beans overnight.
Place the navy beans into a large container and
Combine beans, water, tomatoes, onion, celery, garlic,
Add chopped carrots and saute for a few minutes until slightly
(For the bean mix you can
and add pepper.
Add beans, and turn on medium/medium
Rinse and sort the navy beans. Place in a Dutch oven
Place navy beans into a large pot and
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.
Wash beans, cover and soak overnight. Drain and combine with 6 cups water.
Bring to a boil, reduce heat and simmer 40 minutes until tender.
Pre-heat oven to 300 degrees.
Drain beans, reserving 1 1/2 cups liquid.
Place beans in bean pot, mix in onion soup mix, maple syrup, mustard, brown sugar and bean liquid.
Place cut up salt pork in center of beans if desired. (Omit for vegetarian beans).
Bake covered for 5 hours. Stir every hour and add more water if necessary.
Combine drained navy beans with water and ham hock,
Wash and pick over the navy beans, then put in a pot
Soak beans overnight in water to cover
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).