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White Bean Pot Recipe
|Great northern beans||2 Cup (32 tbs), dried|
|Water||7 Cup (112 tbs)|
|Smoked ham||3⁄4 Pound, cubed|
|Carrots||4 , scraped and diced|
|Tomato||1 Large, peeled and chopped|
|Onion||1 Large, chopped|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Bay leaf||1 Small|
|Dried thyme||1⁄8 Teaspoon|
|Dried marjoram||1⁄8 Teaspoon|
|Ground cloves||1 Pinch|
|Knockwurst||1 Pound, cut into 0.25-inch slices|
|Butter/Margarine||1 Tablespoon, melted|
Calories 1145 Calories from Fat 471
% Daily Value*
Total Fat 53 g80.8%
Saturated Fat 19.9 g99.7%
Trans Fat 0 g
Cholesterol 174 mg
Sodium 3019.8 mg125.8%
Total Carbohydrates 107 g35.5%
Dietary Fiber 30.4 g121.4%
Sugars 14.3 g
Protein 65 g129.9%
Vitamin A 304.4% Vitamin C 63.9%
Calcium 32.7% Iron 59.1%
*Based on a 2000 Calorie diet
Add water, and bring to a boil, cook 2 minutes.
Remove beans from heat, cover and let soak 1 hour.
Return to heat; bring to a boil, reduce heat, and simmer 1 hour.
Add ham, carrots, tomato, onion, parsley, celery, garlic, bay leaf, salt, pepper, paprika, thyme, marjoram, and cloves; stir well.
Bring mixture to a boil, cover, reduce heat, and simmer 25 minutes or until vegetables are tender, stirring occasionally.
Remove bay leaf.
Brown knockwurst in 1 tablespoon butter in a skillet, stir knockwurst into bean mixture.