Pick over the beans, removing any small stones or beans that just don't look \"right\".
Cover the beans with water in a crockpot (this is usually 2-3 cups of water).
Now put the remaining ingredients in a soup pot or crockpot and simmer for another few hours.
Mom usually mashes a cup or two of the beans to thicken the soup, but you don't need to do this if you prefer a clear broth.
Remove the ham hocks and carefully pick apart, removing the tiny bits of meat from the bones.
Return the meat to the soup.
Throw out the bones, ...
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).
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.
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
hen it should be a bean!
Place the beans in
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
am and tomatoes into the bean mixture. Close and lock the
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
dd bacon and onion to bean mixture and heat until it