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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Course: soup / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: 1. Thoroughly rinse navy beans, discarding any bad ones. Do quick-soak method on package OR soak overnight.
2. Dice onions, carrots (peeled), and celery (de-stringed).
3. Melt butter in bottom of a large stockpot. Add onions, carrots and celery. Add some salt
&
pepper. Sautee 4 -5 minutes or until tender.
4. Add beans
&
ham bone into stockpot, cover with water. Bring water to a boil.
5. Once at a rolling boil, skim off any "scum" that forms at the top.
6. Add bay leaves
&
allspice
7. Boil 1 - 1 1/2 hours on a low boil, skimming occasionally.
8. Take out bone, cut off meat (or add extra ham). Remove bay leaves
&
allspice. Continue to boil on low (covered) for 1/2 hour or longer.
9. Before serving, mash some (not all!) of the beans on the bottom to thicken the soup. Mix
&
serve.
Comments: improved by Scott Pettigrew.
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