Product Recipes
- 1 lb navy beans
- 1-1 1/2 lbs butt end ham
- 2 cups diced celery
- 1/4 cup dried minced onion
- 1/2-1 cup diced potatoes
- 1 lb can diced tomatoes, drained (optional)
- 2 tsp minced parsley
- salt and pepper to taste
- Soak beans overnight in cold water.
- Drain water from soaked beans.
- Add fresh water to beans and cook until beans are soft.
- Cover ham with 6-8 cups cold water; cover and cook for 2-3 hrs.
- Skim fat from broth from cooking ham.
- Remove ham and cup into bite size pieces; return to pot.
- Add drained beans, celery, onion and potatoes.
- Cook until vegetables are tender about 20 mins.
- Add tomatoes (if desired), parsley, and check for seasoning.
- Heat and server.
