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Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Claire Bertram from Lexington, KY
1 lb. dried Great Northern or pinto beans
12 c. water
1 to 1-1/2 c. cooked ham, diced
1 onion. diced
Optional: 1 c. baby carrots, sliced
1 clove garlic, minced
1/4 t. red pepper flakes
1/2 t. salt
1 t. pepper
Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender and beginning to pop, 1-1/2 to 2 hours. Add a little more water while simmering, if needed, to make sure beans are just covered. Remove from heat. Transfer 2 cups of beans to a bowl and coarsely mash with fork. Return mashed beans to pot; stir to combine and heat through. Serves 8. | |
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Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender and beginning to pop, 1-1/2 to 2 hours. Add a little more water while simmering, if needed, to make sure beans are just covered. Remove from heat. Transfer 2 cups of beans to a bowl and coarsely mash with fork. Return mashed beans to pot; stir to combine and heat through. Serves 8. |
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