[at-l] Speaking of beans..

[Jan Lite]

Or SAUSAGE!
Good and garlicl-y, with a bite.
;-)

And maybe switch out to some red beans, and rice...
or Italian white beans...
or add chard and make a good wintery Chard-White Bean soup...

;-)

On Fri, Dec 12, 2008 at 3:57 PM, Pat <krozby at zoominternet.net> wrote:

>  Wonder if you can substitute some bacon for the ham?
>
> ----- Original Message -----
> *From:* Jan Lite <liteshoe at gmail.com>
> *To:* at-l <at-l at backcountry.net> ; Felix J <AThiker at smithville.net>
> *Sent:* Friday, December 12, 2008 1:45 PM
> *Subject:* Re: [at-l] Speaking of beans..
>
>
> Hey,
> Neat trick!
> Beans in the winter always seem so hearty.
>
> Here's a classic recipe, if you want to branch out and get a little smoky
> broth - I've sure you're clever enough to figure out how to adapt it to the
> woodstove.:
>
> "A simple navy bean soup made with ham bone or hocks and navy beans, along
> with chopped vegetables.
> Ingredients:
>
>     * 1 pound navy beans
>     * 2 quarts boiling water
>     * 2 ham hocks or a meaty ham bone
>     * 1/4 cup chopped onion
>     * 1/2 cup chopped celery
>     * chopped ham or ham from the meaty bone
>     * salt and pepper to taste (I add a little seasoned salt along with
> regular)
>
> Preparation:
> Wash beans; place in a large bowl and add boiling water. Let beans soak for
> a few hours. Simmer ham bone or hocks with the beans until beans are tender.
> Remove bones and chop ham. Add chopped onions and celery. Add water to make
> about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30
> minutes longer. Navy bean soup recipe serves 12 or more.
>
> That came from
> https://webmail.earthlink.net/wam/msg.jsp?msgid=78233&x=-902266573
> but it's basically the same way I've made it for years. A broth/stock made
> from simmered bones is very healthy and yummy. I make split pea soup the
> same way (only use peas instead of navy beans, of course).
>
>
>


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