cat lover
01-09-2007, 11:53 AM
2 tbsp olive oil
1 cup diced onion
1 carrot, peeled and sliced
1 celery stalk, sliced
2 tbsp minced garlic
1/2 cup diced country ham
3/4 pound dried navy beans
2 tbsp fresh chopped rosemary
8 cups chicken stock
1/2 tsp pepper
salt to taste
Heat the oil in a saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and sauté, stirring frequently, for 5 minutes.Add the beans, rosemary, chicken stock and pepper and bring to a boil.Simmer, covered, for 30 minutes. Taste and add salt then cover the pot and simmer for 40 to 60 minutes or till the beans are soft.Puree the mixture in a food processor fitted with the steel blade or in a blender. 6 servings
1 cup diced onion
1 carrot, peeled and sliced
1 celery stalk, sliced
2 tbsp minced garlic
1/2 cup diced country ham
3/4 pound dried navy beans
2 tbsp fresh chopped rosemary
8 cups chicken stock
1/2 tsp pepper
salt to taste
Heat the oil in a saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and sauté, stirring frequently, for 5 minutes.Add the beans, rosemary, chicken stock and pepper and bring to a boil.Simmer, covered, for 30 minutes. Taste and add salt then cover the pot and simmer for 40 to 60 minutes or till the beans are soft.Puree the mixture in a food processor fitted with the steel blade or in a blender. 6 servings