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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I came up with this one day when I discovered my son had eaten all the leftover ham and I had already started the beans. The amounts are guesstimates. I used about a palmful of each of the herbs. I have only made this with dried herbs so I don't know if it will turn out as well with fresh herbs. My husband likes these as well as ham and beans. I have used Navy beans and Great Northern with equally good results. This is really good served with Onion and Cheese bread ( #98716). Prep time includes time for soaking beans. Ingredients:
2 lbs navy beans or 2 lbs great northern beans |
1 -2 tablespoon dried parsley |
1 -2 tablespoon dried sage (i used ground) |
1 -2 tablespoon dried rosemary |
1 -2 tablespoon dried thyme |
water |
salt |
Directions:
1. Soak beans overnight in water (use filtered if your water is hard).
2. Drain and rinse beans.
3. Put beans in a large stockpot and cover with water by 2 inches.
4. Bring to boil, lower heat and simmer for about 1 hour.
5. Add herbs and continue to simmer until beans are very tender, about 1-2 hours. Add water as necessary.
6. Add salt to taste.
7. Serve.
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