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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) dried white beans |
10 cup(s) waiter divided |
1 small ham hock |
1 bay leaf |
1 teaspoon(s) pepper |
1 large onion chopped |
2 large ribs of celery finely diced |
1/4 cup(s) parsley flakes |
1 clove garlic diced |
1 teaspoon(s) salt |
1 teaspoon(s) oregano |
1 teaspoon(s) basil |
1/2 teaspoon(s) nutmeg |
Directions:
1. In large saucepan or Dutch oven, Soak beans overnight in 6 cups water (or bring to boil, boil 2 minutes and let stand, covered, 1 hour) Add remaining 4 cups water the ham hock, bay leaf and pepper. Bring to boil. reduce heat; cover; simmer 1 1/4 hours or until beans are almost tender. Stir in remaining ingredients; cover; cook 20 to 30 minutes more until beans are tender Discard bay leaf. cut meat from bones and return to soup.
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