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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This was taken from Cooking Light, April 1995. It is the companion recipe to /recipe/maple-glazed-ham-with-maple-mustard-sauce-442689 Ingredients:
1 1/4 cups dried navy beans |
2 quarts water |
1 cup onion, chopped |
1 cup green bell pepper, chopped |
1 cup celery, sliced |
1/4 cup fresh parsley, minced |
1 1/2 teaspoons pepper |
2 1/2 teaspoons jalapeno peppers, seeded and minced |
2 garlic cloves, minced |
1 (18 ounce) ham bone, from 8 1/2 pound cooked low-sodium ham |
9 ounces maple-glazed ham, finely chopped |
1/4 cup fresh basil, finely chopped |
1 (14 1/2 ounce) can whole tomatoes, drained and chopped |
1 (8 ounce) can tomato sauce |
Directions:
1. Sort and wash beans and place in large dutch oven. Cover with water to 2 inches above the beans, and bring to a boil; cook 2 minutes. Remove from heat and let stand for 1 hour.
2. Drain beans, and return to pan. Add 2 quarts of water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
3. Place 2 cups of bean mixture in a blender and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.
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