- 4
- 15 mins
- 180 mins
Ingredients
- 1 lb dried navy (Boston) beans
- 64 fl oz cold water
- 1 meaty ham bone or ham hock
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon dried thyme, crushed
- 2 medium onions
- 3 whole cloves
- 2 medium tomatoes, chopped
- 1 large red, yellow, or green pepper, chopped
Preparation
Step 1
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Rinse beans. In a 4 qt saucepan combine uncooked beans and 32 fl oz of the cold water. Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering. Soak by placing beans in 64 fl oz water in a bowl. Cover and leave in a cool place for 6-8 hours or overnight.) Drain and rinse beans.
In the same pan combine beans, ham bone or ham hock, bay leaf, salt, and thyme. Peel onions; chop 1 onion and set it aside. Stud the whole onion with cloves; add to bean pot. Add the remaining 32 fl oz fresh water. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
Remove ham bone or ham hock from mixture; cool slightly. Remove all meat from bone; chop. Add chopped onion, tomatoes, pepper, and cooked meat to bean mixture. Return to boiling. Reduce heat; cover and simmer for 30 minutes. Uncover and simmer about 15 minutes longer, or till of desired consistency.