Post by Chris in NM on Feb 28, 2009 7:27:29 GMT -6
Amish Navy Bean Soup
1 lb. or 2 cups navy beans, dried
1 meaty ham bone
1 cup cubed potato
1 cup thinly sliced celery
1 cup finely chopped onion
1 clove garlic
1 cup sliced carrots
1 small bay leaf
Cook beans in 2 1/2 quarts of water for 2 minutes. Remove from heat, let stand 1 hour. Add ham bone, minced garlic and bay leaf to beans. Cover and simmer 2 hours or until almost tender. Add vegetables, salt and pepper to taste, simmer 1 hour more. Remove ham bone and cut off meat. Dice meat and add to beans. Reheat to almost boiling. Remove bay leaf. Source: www.abbyskitchen.co.uk
PENNSYLVANIA DUTCH BAKED BEANS
2 cups jar Great Northern beans, precooked
3 c. brown sugar
1/4 c. white sugar
2 tsp. pepper
1/4 pkg. bacon, cut into sm. pieces
Mix together. Bake at 350 degrees for 1 hour. Source: www.abbyskitchen.co.uk
SHAKER BEAN SOUP
1 lb. dry northern beans
1 meaty ham bone or 2 smoked ham hocks
1 lg. onion, chopped
3 celery stalks, diced
2 carrots, shredded
Salt to taste
1/2 tsp. pepper
1/2 tsp. dried thyme
1 can (28 oz.) crushed tomatoes in puree
2 tbsp. brown sugar
1 1/2 c. finely shredded fresh spinach leaves
Sort and rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from heat and let stand 1 hour. Drain beans and discard liquid. In the same kettle place ham bone or hocks, 3 quarts of water and beans. Bring to a boil. Reduce heat and simmer, covered 1 1/2 hours or until meat easily falls from the bone. Remove bones from broth trim off the meat and discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer covered 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving spinach. Source: www.abbyskitchen.co.uk
1 lb. or 2 cups navy beans, dried
1 meaty ham bone
1 cup cubed potato
1 cup thinly sliced celery
1 cup finely chopped onion
1 clove garlic
1 cup sliced carrots
1 small bay leaf
Cook beans in 2 1/2 quarts of water for 2 minutes. Remove from heat, let stand 1 hour. Add ham bone, minced garlic and bay leaf to beans. Cover and simmer 2 hours or until almost tender. Add vegetables, salt and pepper to taste, simmer 1 hour more. Remove ham bone and cut off meat. Dice meat and add to beans. Reheat to almost boiling. Remove bay leaf. Source: www.abbyskitchen.co.uk
PENNSYLVANIA DUTCH BAKED BEANS
2 cups jar Great Northern beans, precooked
3 c. brown sugar
1/4 c. white sugar
2 tsp. pepper
1/4 pkg. bacon, cut into sm. pieces
Mix together. Bake at 350 degrees for 1 hour. Source: www.abbyskitchen.co.uk
SHAKER BEAN SOUP
1 lb. dry northern beans
1 meaty ham bone or 2 smoked ham hocks
1 lg. onion, chopped
3 celery stalks, diced
2 carrots, shredded
Salt to taste
1/2 tsp. pepper
1/2 tsp. dried thyme
1 can (28 oz.) crushed tomatoes in puree
2 tbsp. brown sugar
1 1/2 c. finely shredded fresh spinach leaves
Sort and rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from heat and let stand 1 hour. Drain beans and discard liquid. In the same kettle place ham bone or hocks, 3 quarts of water and beans. Bring to a boil. Reduce heat and simmer, covered 1 1/2 hours or until meat easily falls from the bone. Remove bones from broth trim off the meat and discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer covered 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving spinach. Source: www.abbyskitchen.co.uk