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Navy Beans

  • Ingredients:

  • 2 to 3 ham hocks
  • 1 small onion, cut in half
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 can chicken stock
  • 1 lb small white beans
  • 2 bay leaves
  • Salt and pepper to taste
Photos coming soon

1. Soak beans in cold water with 1 tsp salt overnight. Drain.

2. Simmer ham hocks in covered pan with 1/2 of the onion in 4 cups of water for 1-1/2 hours. Remove ham hocks and let cool, and then pull meat apart and set aside. Reserve cooking liquid.

3. In a large stock pot, sauté chopped carrot, celery and remaining half of onion, chopped, until tender. Add minced garlic and sauté until tender. Do not brown.

4. Add remaining ingredients, including liquid from ham hocks, and simmer for 1 to 1-1/2 hours until beans are tender. Stir in meat from ham hocks. Taste and add salt and pepper as desired.

5. Serve with corn bread or garlic bread.