Yield: 8 Servings
|1 pounds||Great northern beans|
|1½ cup||Diced ham|
|1 cup||Onion; chopped|
|¾ cup||Celery with leaves; chopped|
|5 teaspoons||Parsley; chopped|
|¼ teaspoon||Black pepper|
|3 tablespoons||Cooking oil|
|1 \N||Clove garlic; chopped|
Rinse and sort beans. Place in large soup kettle; cover with water and start to cook over a low fire. Saut ham, onion, and garlic in oil. Add to beans; cook two hours. (If necessary, add water while cooking.) Add other ingredients; cook 10 more minutes. Remove and mash ⅔ cup of beans. Add them to soup and cook 10 more minutes. Serves 8 to 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .