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Ingredients
1 Cup dry navy beans
1 1/4 to 1 1/2 Pounds meaty, smoked pork hocks
OR
1 (1 to 1 1/2 pound) Meaty, ham bone
1 Cup onion, chopped
1/2 Cup celery, sliced
1 Tablespoon instant chicken bouillon granules
1 Tablespoon fresh parsley, snipped
1 Tablespoon fresh thyme, snipped or 1 Teaspoon dried thyme, crushed
1/4 Teaspoon pepper
2 Cups parsnips or rutabaga, chopped
1 Cup carrots, sliced
1 (10 oz) Package frozen chopped spinach, thawed & well drained
Instructions
Rinse beans.
In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans. In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through.