1 1/2 cups dry navy beans
5 cups water
1 carrot
1/4 cup celery
1 small onion
1 ham hock or several pieces of
boneless ham - (abt 3/4 lb)
1/2 teaspoon salt
1 dash freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Soak beans for 12 hours and drain. Place all in a 2-quart crockpot. Cook 15 hours on LOW.
Remove ham hock and discard skin, fat, and bone. If using several pieces of boneless ham, ignore this step. Cut meat in small pieces and place in soup. Beans can be mashed if desired.
Delicious with freshly-baked cornbread!
This recipe yields ?? servings.
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
