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Milburn Stone’s Bean Soup

BenCostello's picture
Ingredients
  Navy beans 1 Pound, washed
  Smoked ham hock 1 Large
  Potatoes 3 , boiled and mashed
  Onions 2 Large, chopped
  Diced celery 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Water 5 Quart
  Salt To Taste
  Pepper To Taste
  Accent To Taste
Directions

1. In a large pot, cover beans with water and let soak overnight.
2. Next morning, drain water and recover with 5 quarts fresh water. Add ham hock. Bring to boil. Lower heat and simmer beans until done.
3. Add the rest of the ingredients with the exception of the salt and pepper. Let beans simmer for another hour or two.
4. Remove hock bone and skin; chop meat and return to soup. Season to taste; serve.

This recipe is compliments of the book Gunsmoke: An American Institution. To learn more about the book visit, www.50yearsofgunsmoke.com.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup

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