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30 Recipes Collection

Soup       

Number02

Navy Bean with Ham

What you Need

Cutting Board and Carving Knife
Cooking Spoon
Ladel
Stock Pot

1 pound (one 16 oz package) navy beans, soaked, drained and rinsed

1 ham bone, hock or shank

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

6 cups chicken broth

1 teaspoon black pepper

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 carrot, sliced

1 pound (16 oz) ham, cubed

What to do

What to Do

In a large stock pot over medium-high heat, sauté onions in olive oil ~2 minutes; and garlic and continue to cook until fragrant (~1 minute).
Add broth, ham bone/hock/shank, beans, pepper, thyme and rosemary to stock pot; bring to a boil over high heat; reduce heat to low, cover and simmer 1½ hours.
Remove ham bone/hock/shank; add carrots and cubed ham to stock pot.
Return to a bubbly boil; reduce heat to medium-low; continue to simmer, uncovered, ~30 minutes, until carrots are tender.
Garnish with fresh parsley, chopped fine, if desired
Navy beans need to soak in water overnight, or up to 24 hours.
1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 328; Total fat 25.6g 39.4%; Saturated fat 15g 75.0%; Cholesterol 75mg 25.0%; Sodium 565mg 23.5%; Carbohydrates 9.3g 3.1%; Fiber 0.2g 1.4%; Sugars 4.9g 9.8%; Protein 15.4g 30.8%; Based on DV of 2000 calories per day
If using fresh herbs, place them in a muslin sachet or infuser ball; remove before serving.
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Saran
ReynoldsWrap