|by Linda Fraser|
The appeal of beans and other dried legumes lies partly in their ability to keep well for long periods of time.
Results 41 - 50 of 354 for ham navy beans
Simmer until bones ... more water as beans absorb it. When ... Parmesan cheese on top and hard French bread. Add water if it gets too thick while cooking.
Pick over beans, wash and ... for thickening until desired consistency is reached. Correct the seasoning. It may need salt if the meat used was not salty.
Sort and wash 2 cups bean mix. Place in ... soak overnight. Drain beans. Add 2 quarts water, ham, garlic, onion ... another 30 minutes, stirring occasionally.
Rinse beans. Soak overnight. ... water, pork, onion, salt and pepper. Bring to a boil; reduce heat. Simmer until beans are tender. The longer, the better.
Wash and sort beans. Combine beans ... cups of water, ham shank and the ... minutes. You may add mashed potato flakes to thicken. Makes 9 servings (1 1/2 cups).
Wash beans by running hot ... large pot with ham hocks and two ... in butter. When light brown, add to the soup. Season to taste. Serve with French bread.
Place navy beans, water, consomme ... to soup with remaining ingredients. Add more water if needed. Simmer until vegetables are done. Yield: 8 servings.
Soak beans overnight. Bring water ... cook over low flame for 1 to 2 hours. Remove ham bone and dice up any meat remaining on the bone; return meat to soup.
Start beans to cook in ... to cover. Add ham, carrots, celery ... tender, about 1 hour. Taste first, if needed, salt and pepper to taste. Serves 4 to 6.
Prepare beans as on bag. ... pot (except flour and butter) with water. Cover and cook for 1 1/2-2 hours. When vegetables and beans are soft add Roux mix.
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