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1 pound navy or pinto beans, rinsed and soaked
overnight
4 quarts water
1 ham bone with meat
drippings from cooked ham, optional
1 large onion, diced
2 to 3 carrots, diced
2 stalks celery, diced
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon paprika
In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a
boil, reduce heat and simmer until beans are close to soft.
Remove bone and cut off remaining meat. Remove 1/3 of beans and mash
with potato masher or food processor.
Return ham and beans back to stock pot and add onion, carrots, celery, garlic
powder, pepper and paprika. If you are using dripping from a previously
cooked ham add those now. Simmer until vegetables are tender and serve.
Makes 6 to 8 servings
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