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White Bean Pot

southern.chef's picture
  Great northern beans 2 Cup (32 tbs), dried
  Water 7 Cup (112 tbs)
  Smoked ham 3⁄4 Pound, cubed
  Carrots 4 , scraped and diced
  Tomato 1 Large, peeled and chopped
  Onion 1 Large, chopped
  Chopped parsley 3⁄4 Cup (12 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1 Small
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Dried thyme 1⁄8 Teaspoon
  Dried marjoram 1⁄8 Teaspoon
  Ground cloves 1 Pinch
  Knockwurst 1 Pound, cut into 0.25-inch slices
  Butter/Margarine 1 Tablespoon, melted

Sort and wash beans, place in a large Dutch oven.
Add water, and bring to a boil, cook 2 minutes.
Remove beans from heat, cover and let soak 1 hour.
Return to heat; bring to a boil, reduce heat, and simmer 1 hour.
Add ham, carrots, tomato, onion, parsley, celery, garlic, bay leaf, salt, pepper, paprika, thyme, marjoram, and cloves; stir well.
Bring mixture to a boil, cover, reduce heat, and simmer 25 minutes or until vegetables are tender, stirring occasionally.
Remove bay leaf.
Brown knockwurst in 1 tablespoon butter in a skillet, stir knockwurst into bean mixture.

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