By :Jeff Bacon CEC CCA AAC
Serving Size : 14 Preparation Time : 2:00
Categories : Soups & Stews
Amount–Measure–Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound navy beans
1/2 cup celery — diced
1 cup carrots — diced
1 cup onion — diced
1 teaspoon salt
1/2 gallon water
1 pound ham — diced
2 tablespoons chicken bouillon
2 tablespoons margarine
1/4 teaspoon black pepper
Pick and sort the dried beans and discard any debris.
Put beans in a large pot and cover with water.
Let stand 8 hours or overnight. The next day, drain beans
and add fresh water (1/2 gal.), salt and chicken base.
You should add a leftover ham bone here if there is one.
Simmer 60 minutes or until beans are tender.
Chop celery, carrots, ham and onions into 1/4 inch pieces.
Sauté in margarine. Add vegetables, remaining chicken base,
black pepper and ham simmer 20 more minutes
Yield: “1/4 ounce”
– – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 116 Calories;
4g Fat (31.4% calories from fat); 8g Protein;
13g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol;
I have been working at WBFJ since September 2004 when God threw me out of the boat I was riding in and set me on a new and wonderful course. I love co-hosting the morning show, although the lack of sleep does make me a bit loopy at times.
MON-FRI 3P-7P, SAT 3P-6P