Yield: 8 Servings
Measure | Ingredient |
---|---|
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 |
10 cups | Water |
2 teaspoons | Salt |
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, .