Pick through beans to make sure there are
br>Add rinsed and drained navy beans and bouillon to chicken broth
Rinse navy beans and 12-bean mix thoroughly and set aside.
Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
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
NOTE: Use navy beans, California pea beans, or small white beans.
Soak beans overnight.
In
roth.
To \"stretch\" this recipe and get an additional 1
ime to stir in the navy beans. Randall's brand in the
Rinse beans in cold water. Place in
Place the navy beans into a large container and
Place navy beans in a soup kettle.
Soak beans overnight in water, then boil until tender (not mushy) Note: Soaking is not mandatory but it reduces boiling time.
Drain water and put beans in a large heavy pot or crock.
(5 liter Corningware works well) Add all ingredients together and mix.
Add enough water to cover beans.
Cover and bake at 325 degrees for about 6 hours.
Check beans while they are baking to add water to ensure they do not go dry.
Soak beans overnight in water to cover
n cumin, salt, garlic powder, navy beans, chickpeas, chilies, corn, pepper sauce
Wash and pick over the navy beans, then put in a pot
Combine beans, water, tomatoes, onion, celery, garlic,
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.
arge crock pot.
Soak navy beans over night or for 12
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.