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Chef:
Robyn Fennessey |
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Food Mood:
Warm and Hearty |
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Cuisine:
Regional American |
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Servings:
about 16 |
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Ingredients
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1 1/2 lbs ham or ham bone, large diced (butt, or other pieced, diced)
2 lbs White Beans (Navy), soaked over-night
2 tsp butter
2 cups celery, diced
2 cups carrots, diced
1 cup onion, chopped
2 14 ounce cans canned tomatoes diced, strained
3 cups of beef stock
4 tsp parsley, chopped
2 cup potatoes, diced
2 tsp garlic, minced
2 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 tsp Poultry seasoning*
Salt and Pepper |
Method
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Place beans in a large pot and cover with cold water. Cook at medium uncovered for 3 hours, until they break down (add more water only as necessary for them not to burn). If you are using a ham bone, place in with the beans now. If you are using chopped up ham, add later.
In another pot melt butter, sauté garlic, onions, potatoes, celery, carrots, (and chopped up ham if you are using it). Sauté until translucent. Stir in the bean mixture, parsley, tomatoes and stock. Bring up to a boil. Lower heat and simmer for 45-50 minutes. Stir frequently so it doesn’t stick to the bottom of the pot. Adjust the seasonings and add worcestershire sauce, Tabasco sauce, salt and pepper to taste.
Serve with your favorite warmed bread. |
Notes
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For tips on preparing beans, visit out All About Beans page.
To make your own poultry seasoning, mix 1 1/2 teaspoons dried leaf sage with a combination of 1/2 teaspoon dried thyme, 1/2 teaspoon dried marjoram, 1/2 teaspoon celery salt, 1/2 teaspoon savory, and always 1/4 teaspoon black pepper. |
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