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Recipe by: nassrine
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See below ingredients and instructions 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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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