After Mother’s day, we had left over meaty ham bone so I made this classic recipe from Better Homes.
Ingredients
1 cup dry navy beans
1 to 1 1/2 pound meaty ham bone
1 tablespoon butter
3 stalks sliced celery
1 medium onion, chopped
3/4 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
4 medium carrots, sliced
3 parsnips, sliced
Place beans in 4 cups of water. Cover and let soak overnight. Drain and rinse.
In the same Dutch oven brown pork on all sides in hot butter over medium heat. Add the celery and onion. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf, and 4 cups of fresh water. Bring to boiling; reduce heat. Simmer, covered , 1 to 1 ½ hours or until beans are tender.
Remove pork bone. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in dutch oven.
Stir in carrot and parsnips. Return boiling; reduce heat. Simmer, covered, about 15 minutes more or until vegetables are tender. Stir in chopped meat; heat through. Season to taste with additional salt and pepper.
Ingredients
1 cup dry navy beans
1 to 1 1/2 pound meaty ham bone
1 tablespoon butter
3 stalks sliced celery
1 medium onion, chopped
3/4 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
4 medium carrots, sliced
3 parsnips, sliced
Place beans in 4 cups of water. Cover and let soak overnight. Drain and rinse.
In the same Dutch oven brown pork on all sides in hot butter over medium heat. Add the celery and onion. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf, and 4 cups of fresh water. Bring to boiling; reduce heat. Simmer, covered , 1 to 1 ½ hours or until beans are tender.
Remove pork bone. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in dutch oven.
Stir in carrot and parsnips. Return boiling; reduce heat. Simmer, covered, about 15 minutes more or until vegetables are tender. Stir in chopped meat; heat through. Season to taste with additional salt and pepper.
Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
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