Ingredients
- 1 Cup (8 oz) dried navy beans 5 Cups water 1/2 pound salt pork or slab bacon 2 large carrots or 1 cup chopped 1 large onion or 3/4 Cup chopped 1 large potato, unpeeled, but cut into 1/2 inch pieces 1 tsp. salt 1/2 tsp. pepper
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NAVY BEAN SOUP
Servings: don't know don't know
Directions
- Wash the beans in a colander and pick out and discard any discolored ones or pieces of dirt.
- Place the beans in a large stock pot or Dutch oven covered with water at least 2 inches above the beans and allow to soak overnight. Drain the beans. Add 5 cups water, salt pork, carrots and onions to the beans. Stir the mixture. Bring to a boil, cover, reduce the heat to a simmer and simmer the beans at least 45 minutes or until the beans are tender. Add the chopped potatoes salt and pepper. Bring to a boil. Cover and cook about 15 more minutes or until the potatoes are fork tender.
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Summary
Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast iron for better flavor and an authentic re-enactment.
