Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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