White Bean Pot
|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|
|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.