|Water||6 Cup (96 tbs)|
|Dried navy beans||1⁄2 Pound, rinsed (1 1/4 Cups)|
|Salt pork||1⁄4 Pound|
|Olive oil||3 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Celery stalks||2 , cut in 1/2 inch slices|
|Carrots||2 Small, pared and cut in 1/2 inch slices|
|Potato||1 Medium, pared and diced|
|Chopped parsley||1 Tablespoon|
|Hot water||1 Quart|
|Pre cooked rice||1⁄4 Cup (4 tbs)|
|Frozen green peas||1⁄2 Cup (8 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||4 Tablespoon|
1. Bring the 6 cups water to boiling in a large saucepot. Gradually add the beans to the boiling water so the boiling does not stop. Simmer the beans 2 minutes, and remove from heat. Set aside to soak 1 hour.
2. Add salt pork to beans and return to heat. Bring to boiling, reduce heat, and simmer 1 hour, stirring once or twice.
3. While beans are simmering with salt pork, heat the olive oil in a skillet, and brown the onion and garlic lightly. Set aside.
4. Wash the cabbage, discarding coarse outer leaves, and shred finely.
5. After the beans have simmered an hour, add the onion, garlic, celery, carrots, potato, cabbage, parsley, salt, and pepper. Slowly pour in 1 quart hot water and simmer about 1 hour, or until the beans are tender.
6. Meanwhile, cook the rice according to package directions. About 10 minutes before the beans should be done, stir in the rice and peas. When the peas are tender, stir in the tomato paste. Simmer about 5 minutes.