LoboGunLeather
US Veteran
Time for a pot of beans. Today's version now simmering:
1. 1/2 lb. dried Great Northern beans
2. 2 lbs. ham, diced.
3. 1- 15oz. can diced tomatoes.
4. 1 medium bell pepper, diced.
5. 3 celery stalks, diced.
6. 1- quart chicken broth.
Beans soaked overnight, rinsed, then into the 6-quart crock pot with a quart of chicken broth. Add tomatoes, ham, bell pepper, celery. Cover the pot, cook on high for 3 hours, then reduce to low setting for 2 hours. Add water as necessary to keep beans covered in the pot.
No crock pot? Can be done in a large covered pot on the stove top, keeping contents at a slow bubbling boil.
This makes about 5 quarts, 15 or so servings. Leftovers will be frozen in resealable plastic tubs for several more meals to come. We like to serve with fresh baked cornbread muffins or crackers and cheese.
1. 1/2 lb. dried Great Northern beans
2. 2 lbs. ham, diced.
3. 1- 15oz. can diced tomatoes.
4. 1 medium bell pepper, diced.
5. 3 celery stalks, diced.
6. 1- quart chicken broth.
Beans soaked overnight, rinsed, then into the 6-quart crock pot with a quart of chicken broth. Add tomatoes, ham, bell pepper, celery. Cover the pot, cook on high for 3 hours, then reduce to low setting for 2 hours. Add water as necessary to keep beans covered in the pot.
No crock pot? Can be done in a large covered pot on the stove top, keeping contents at a slow bubbling boil.
This makes about 5 quarts, 15 or so servings. Leftovers will be frozen in resealable plastic tubs for several more meals to come. We like to serve with fresh baked cornbread muffins or crackers and cheese.
