Slow-Cooked Navy Bean Soup Recipe
Ingredients
| Navy beans | 1 Cup (16 tbs), dried | |
| 2 oz salt pork, diced medium | ||
| Onions | 2 , diced | |
| Stalk celery | 1/2 , diced | |
| Oregano | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| 1 large carrot, pared and diced large | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place beans in large bowl and cover with hot water. Soak 2 hours.
Place salt pork in large saucepan over medium heat. Cook 3 minutes. Add onions and celery; cook 4 minutes over low heat.
Drain beans and add to onions in saucepan. Add seasonings. Pour in enough cold water to cover beans by 3 in (8 cm). Bring to boil. Cook VA hours, partly covered, over medium heat. Stir occasionally.
Add diced carrot and correct seasoning. Continue cooking 1 hour, stirring occasionally.
Place salt pork in large saucepan over medium heat. Cook 3 minutes. Add onions and celery; cook 4 minutes over low heat.
Drain beans and add to onions in saucepan. Add seasonings. Pour in enough cold water to cover beans by 3 in (8 cm). Bring to boil. Cook VA hours, partly covered, over medium heat. Stir occasionally.
Add diced carrot and correct seasoning. Continue cooking 1 hour, stirring occasionally.
Chef
