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Ingredients
- 1 pound dried navy beans (small white beans)
- 12 cups water
- 1 ham bone, 2 pounds smoked pork shanks or 2 pounds smoked pork hocks
- 2 1/2 cups mashed cooked potatoes
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 large onion, chopped (1 cup)
- 2 medium stalks celery, chopped (1 cup)
- 1 clove garlic, finely minced
Details
Preparation
Step 1
1. Wash beans.
2. Heat beans in water to boiling in Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
3. Add ham bone. Heat to boiling; reduce heat to low. Cover and simmer about 2 hours or until beans are tender.
4. Stir in remaining ingredients. Cover and simmer for 1 hour.
5. Rmove ham bone, remove ham from bone. Trim excess fat from ham; cut into 1/2-inch pieces. Stir ham into soup.
OPTIONAL: Tie 10 springs of italian parsley, 2 spings fresh thyme, and a bay leaf togeter with kitchen twine and put in the pot while cooking the ham and beans.
NUTRITIONAL: 1 cup: Calories 170; calories from fat 35; fat 4g, cholesterol 5 mg; sodium 480 mg; carbohydrate 32 g (dietary fiber 7 g); protein 9g.
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