 |
|
|
|
 |
|
 |
| |
| Home -> [Soups & Stews] -> [Navy bean w/ham-hock soup Recipe] |
Navy bean w/ham-hock soup
|
| Artist: |
_ |
Yield: |
12 |
| Categories: |
Soups & Stews |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2
| cup | Dried navy beans | | 1/3
| cup | Onion, diced | | 1/2
| cup | Carrots, diced | | 2
| tsp | Garlic, chopped | | 1
| | Smoked ham hock | | 2
| tbsp | Margarine, melted | | 10 1/2
| cup | Chicken or vegetable stock | | 1/4
| tsp | Cayenne pepper | | 1/4
| tsp | Black pepper | | 1/2
| tsp | Paprika | | 1/2
| tsp | Parsley flakes | | 1/4
| tsp | Tabasco sauce | | | Salt, to taste | | | Roux (optional), made from | | | - 3 tablespoons flour and | | | - 2 tablespoons butter | | | - stirred until well mixed |
|
Procedures:
| 1 | Rinse beans well. | | 2 | Soak overnight in cold water. | | 3 | The next day, saute onion, carrots, garlic and ham hock in margarine for about 5 minutes. | | 4 | Add drained beans and chicken or vegetable stock. | | 5 | Bring to a boil, then lower heat and let simmer until beans are tender, approximately 1 to 2 hours. | | 6 | If more liquid is needed, add more water or stock. | | 7 | Caution: do not add too much liquid. | | 8 | Before finishing soup, add cayenne and black pepper, paprika, parsley, tabasco and salt, to taste. | | 9 | If a smoother texture is desired, thicken with roux. | | 10 | Approximate values per serving: 229 calories, 6g fat, 17mg cholesterol, 24g carbohydrates, 716mg sodium, 26 percent calories from fat. | | 11 | This is served at crackers & company cafe at 535 w. | | 12 | Iron ave., in mesa, arizona. | | 13 | Recipe typed by joyce kohl, the improv bbs. | | 14 | This recipe appeared in the arizona republic march 29, 1995 |
|
|
|
|
|
|
|
|
|
|
