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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 1/4 cups dried navy beans |
2 quarts water |
1 cup chopped onion |
1 cup chopped green bell pepper |
1 cup sliced celery |
1/4 cup minced fresh parsley |
1 1/2 teaspoons pepper |
2 1/2 teaspoons minced seeded jalapeño pepper |
2 garlic cloves, minced |
1 (18-ounce) ham bone (from an 8 1/2-pound cooked low-sodium ham) |
2 cups finely chopped maple-glazed ham (about 9 ounces) |
1/4 cup finely chopped fresh basil |
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (8-ounce) can no-salt-added tomato sauce |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
2. Drain beans, and return to pan. Add 2 quarts 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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