Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb White navy beans
Water
1 Ham bone (or 2 ham hocks)
3 Celery stalks; diced
2 Carrots; shredded
1 Lg onion; chopped
Salt to taste
Pepper to taste
1/2 ts Thyme; dried
28 oz Tomatoes in puree
2 tb Brown sugar
1 1/2 c Spinach leaves; finely shred

Sort and rinse beans. Place in soup kettle or dutch oven. Cover with
water and bring to a boil. Boil 2 minutes. Remove from heat. Let
stand 1 hour. Drain beans and discard liquid. In the same kettle,
place ham bone or hocks, 3 quarts of water and beans. Bring to a
boil; reduce heat and simmer, covered, 1 1/2 hrs or until meat easily
falls from the bone. Remove bones from broth and, when cool enough to
handle, trim meat. Discard bones. Add ham, onion, celery, carrots,
salt, pepper and thyme. Simmer, covered, 1 hour or until beans are
tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just
before serving, add spinach.
Yield: 5 quarts. From Country Woman, Debrah Amrine

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