Ingredients:
1 pound prepared inchGreat Northern inch beans* |
3 cups Lots of water |
1 medium ham hock or about 1/3 lb smoked ham |
2 medium carrots, scraped, finely chopped |
2 Tablespoons oil, butter, or bacon drippings |
1 large Vidalia or, sweet type onion as, Bermuda Onion |
2 ribs fresh celery (optional) |
3 cloves garlic crushed, peeled, finely chopped |
1 piece Knorr** Ham or Knorr** Chicken Bouillon Cube, dissolved in 1/2 cup hot water |
1/4 teaspoon celery salt |
1/4 teaspoon onion powder or Onion Magic |
1 teaspoon table salt |
1 teaspoon freshly ground Black Pepper, to taste |
6 Sprigs Fresh Parsley, stems removed, minced, or 2 Tablespoons Dried Parsley |
1 teaspoon Paprika for sprinkling |
2 Tablespoons chopped pimento (optional) |
1 bunch Fresh chives, for garnish (optional) |
1 bunch Fresh parsley, for garnish (optional) |
|
Preparation / Directions:
Rinse beans with cold water, remove any trash and discard. Place beans in a 3 quart boiler and fill boiler half full or more with cold water -- ENOUGH TO COVER BEANS WITH SEVERAL INCHES OF WATER ABOVE THEM. Do NOT try to cook beans, even partially, at this stage.
SOAK BEANS IN PLENTY OF COLD WATER OVERNIGHT OR FOR A MINIMUM OF 8 HOURS.
Before cooking beans, put ham hock or smoked ham in a large boiler, cover with plenty of water, bring to a boil and cook over medium/low heat for about 30 minutes. Add more water if needed.
When ready to cook beans, drain off the water they soaked in and discard it. Place beans in the pot with the meat. Add additional water to cover meat and beans with about 4 inches of water. DO NOT ADD SALT OR SEASONINGS AT THIS POINT. Bring beans to a boil over medium-high heat, reduce heat to medium-low or low. Cover and cook until beans are VERY tender, about two hours. Add water as needed.
While beans are cooking, scrape carrots with a vegetable peeler or sharp knife. Cut off the top end and tips. Cut carrots lengthwise into slices, or strips. Cut across the strips into small dice. Add to beans.
(1) Peel onion, cut it in quarters. Cut out any hard root core and discard. Slice and finely chop onion. Reserve.
(2) Cut off tips and root end from 2 ribs (pieces) of fresh celery. Break celery ribs in about 4 pieces each. Remove any strings. Scrape if needed. Rinse with cold water, cut into strips lengthwise and then finely chop it crosswise. Reserve. Tip: Be careful when adding celery to a dish. Too much will make it taste bland.
(3) Separate 2 or 3 cloves garlic from the bulb of fresh garlic. Crush cloves with the side of a wide Chef's knife. Remove peelings and discard them (they will pop off). Finely mince garlic cloves. Reserve.
When beans are cooked and very tender, with a large cooking spoon, crush them against the sides of the boiler and continue cooking over low heat.
NOW dissolve the ham or chicken bouillon cube in water and add to the beans. Tip: It is IMPORTANT NOT TO ADD SALT TO BEANS BEFORE THEY ARE COOKED TENDER. If you do, they will be HARD.
Heat a medium frying pan and add oil or bacon drippings. Add chopped onion, and celery (optional). Cook (sweat) over medium-low heat until onion is somewhat translucent. Do NOT brown. Add and stir in garlic during the last minute of cooking. Tip: Browning garlic will make it taste bitter.
Add vegetables (onion, optional celery, garlic), to the beans. Stir in well. Add remaining seasonings (celery salt, onion powder, salt, black pepper). Cook beans for about 15 minutes longer.
Add minced parsley during last 5 minutes of cooking.
Place soup in serving bowls. Sprinkle lightly with paprika (optional). Garnish with choice of chopped pimento (optional), chives (optional) or sprigs of parsley.
Serves 6
ENJOY!
Nita Holleman, 2003
* Some people use Navy Bean. I prefer and use, "Great Northern" Beans
** Knorr Bouillon Cubes make 2 cups bouillon, whereas other brand bouillon cubes usually make 1 cup bouillon. 1 can Chicken Broth or Bouillon may be substituted.
|
