Ingredients
- 1 pound dried navy beans
- 8 cups water,(4 pints )
- 1 bay leaf
- 3 whole cloves
- 1 pound ham bone, preferably with bits of meat left on it
- 1/2 cup onion,chopped
- 2 stalks celery, including leaves, roughly chopped
- 2 carrots, peeled chopped,large
- 11/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper, (16 turns)
How to Make
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Step 1: Soak the beans overnight.
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Step 2: Next day, drain the beans and place in a large pot with the ham bone.
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Step 3: Add cold water to cover, plus an additional two inches and bring to a boil.
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Step 4: Meanwhile make a cheesecloth pouch containing the bay leaf and cloves. (You don't have to just fish them out before servings)
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Step 5: When the water is boiling add the pouch, onion, celery, carrots, salt and pepper to taste.
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Step 6: Reduce the heat to a simmer.
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Step 7: Cook stirring occasionally, until the beans are tender and the meat is falling off the bone, about 3 hours.
Tips & Variations
- Muslin bag
We hope you enjoy this recipe!
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