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Recipe by: eri
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See below ingredients and instructions of the recipe
1 lb Dry navy beans
1/2 lb Ham hocks
1 c Chopped onion
2 lg Garlic cloves, minced
1 c Chopped celery
2/3 c Mashed potato flakes
1/4 c Chopped parsley
1 1/2 ts Pepper
1 ts Nutmeg, oregano and basil
1 ea Bay leaf
Wash and sort beans. In large kettle, cover beans with 6-8 cups hot
water. Bring to a boil. Boil 2 minutes. Remove from heat, cover and
let stand for 1 hour. Add another 2 quarts of cold water and ham
bone. Bring to boil;simmer 1 1/2 hours. Stir in remaining
ingredients. Simmer 20 - 30 minutes until beans are tender. Remove
ham bone, trim off and return meat to soup. Serve hot, and freeze any
leftovers Ann Sanders
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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