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Ingredients
1 (16 oz) Bag navy beans, dried
1 Cottage ham butt
1 Cup onion, chopped
1 Cup celery, chopped
1/4 Teaspoon pepper
1 Teaspoon nutmeg
1 Teaspoon oregano
1 Teaspoon basil
1/2 Teaspoon salt
Instructions
Rinse and drain navy beans, watching and throwing out any small pebbles. Put in pressure cooker in 3" of water, without the lid. Bring to a boil and boil 5 minutes. Remove from burner. Put all in a separate pot for about 2 hours. Then drain beans and add fresh water.
While you are waiting for the beans to soften, pressure cook cottage ham butt according to size and directions on the label, cool. Shred ham, removing fat and set aside.
Return beans to the pressure cooker with the fresh water, chopped onions, celery and shredded ham. Pressure cook about 20 minutes on full heat. Remove from stove, reduce pressure under cold water and open lid. Add salt, pepper, oregano, basil and bring to a boil.
This soup freezes well.