Sunday, December 20, 2009

Navy Beans - Thick and Hearty

I admit it I'm getting lazy lately.  These were too easy (after the propane tank was refilled - woops).    After two days on the stove they are just right.  Thick and hearty comfort food.  A nap is next on my agenda.

Super Easy Navy Beans

1 (16 ounce) pkg dried Navy Beans
1 (4 ounce) piece of Salt Pork (great with leftover holiday ham bone)
1 Onion, medium dice
4 stalks Celery, medium dice
3 cloves Garlic, finely diced
2 tsp. dried Thyme (or 5-6 stems fresh thyme)
1 Bay leaf
Salt & Freshly gound pepper
4-6 Cups Chicken Stock (not broth)

Pick through Navy beans for small rocks or debris, rinse and drain.  Combine all ingredients in a large heavy stock pot.  Bring to a rolling boil for approximately 2 minutes.  Run out of propane, let rest for at least an hour while you get tank refilled.  You actually need to let them sit for at least an hour before beginning to simmer. Bring pot back to boil then reduce to simmer.  Simmer, covered, for at least 3 to 4 hours. Better if refrigerated overnight.  Reheat and bring to simmer uncovered.  Discard Salt Pork. Break up some of the beans with the back of your spoon if you like to help thicken.  Serve steming hot in front of a great fooball game on TV.

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