Slow-Cooked Navy Bean Soup
|Dried navy beans||1 Cup (16 tbs)|
|Salt pork||2 Ounce, diced medium|
|Onions||2 , diced|
|Stalk celery||1⁄2 , diced|
|Carrot||1 Large, pared and diced large|
Place beans in large bowl and cover with hot water. Soak 2 hours.
Place salt pork in large saucepan over medium heat. Cook 3 minutes. Add onions and celery; cook 4 minutes over low heat.
Drain beans and add to onions in saucepan. Add seasonings. Pour in enough cold water to cover beans by 3 in (8 cm). Bring to boil. Cook VA hours, partly covered, over medium heat. Stir occasionally.
Add diced carrot and correct seasoning. Continue cooking 1 hour, stirring occasionally.