20 ounces dry navy beans or other varied beans (soak overnight)
1.5 quarts water
1 pound lean, boneless ham, cut into cubes
1 tsp salt
1 tsp pepper
1/2 cup celery leaves
2 medium onions, chopped
3 large carrots, chopped
1 bay leaf (optional)
Drain the soaked beans. Combine all ingredients in crock-pot.
Cover and cook on low 8 to 10 hours.
NOTE: add extra 1 & 1/2 cup water and cook for the maximum amount of time if you didn't soak the beans overnight (it is recommended that you do take the time to soak them however).
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1 & 1/2 cups white beans soaked overnight in water and 1/2 tsp baking soda then drained
8 cups water
1/2 lb fatty meat, cut into 1/2 inch cubes
1 large onion, chopped
4 cloves garlic, crushed
4 Tbsp tomato paste
1/2 cup maple syrup
2 tsp salt
1 tsp dry mustard
1 tsp cumin
1 tsp ground coriander
1/2 tsp pepper
1/4 tsp cayenne
Place beans and water in a saucepan and cook for one hour or until beans are half cooked.
Transfer with their water to a casserole dish then stir in remaining ingredients.
Cover and bake in a preheated 325° F oven for three to four hours or until beans and meat are well cooked, checking occasionally and adding more water if necessary.
Serves 6.
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