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Spiced White Beans with Ham
- Active Time 15m
- Total Time 3h
Serves 4-6 as a main course
Navy (Boston) beans are small, off-white, and oval. Great Northern (white haricot) beans or dried cannellini beans can be substituted.
- 1 pound dried navy (Boston) beans
- 64 ounces cold water
- 1 meaty ham bone or ham hock
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon dried thyme, crushed
- 2 medium onions
- 3 whole cloves
- 2 medium tomatoes, chopped
- 1 large red, yellow, or green pepper, chopped
Rinse the beans and place in a 4-quart saucepan with 32 ounces of cold water. Bring to a boil; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit the simmering. Soak the beans in 64 ounces water in a bowl for 6-8 hours or overnight.) Drain and the rinse beans.
In the same pan, combine the beans, ham bone or ham hock, bay leaf, salt and thyme. Peel the onions; chop 1 onion and set it aside. Stud the other onion with clove and add to the bean pot. Add the remaining 32 ounces of water. Bring to a boil; reduce heat. Cover and simmer for 1 hour.
Remove the ham bone or ham hock from the mixture; cool slightly. Remove all the meat from the bone and chop. Add the chopped onion, tomatoes, pepper and cooked meat to the bean mixture. Return to a boil. Reduce heat; cover and simmer for 30 minutes. Uncover and simmer about 15 minutes longer, or to desired consistency.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
313 calories; 3g total fat; 9mg cholesterol; 431mg sodium; 53g carbohydrates; 20g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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