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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 1 c. dry navy beans
- 4 c. water
- 1 to 1 1/2 lb. smoked pork hocks
- 1 1/2 c. sliced celery
- 1 c. chopped onion
- 3/4 tsp. dried thyme, crushed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
Method
- Rinse beans.
- In a large saucepan, combine beans and water. Bring to boiling; reduce heat.
- Simmer for 2 minutes.
- Remove from heat.
- Cover and let stand 1 hour.
- Drain and rinse beans.
- In the same pan, combine beans, 4 cups fresh water, pork, celery, onion, thyme, salt, pepper and bay leaf.
- Bring to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender.
- Remove meat.
- When cool enough to handle, cut meat off bones and coarsely chop.
- Discard bones and bay leaf.
- Slightly mash beans in saucepan.
- Return the meat to saucepan.
- Heat through.
- Makes 4 main-dish servings.
