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\nNavy Bean Soup<\/p>\n
\nNavy Bean Soup<\/p>\n
…a day late. Sue me.<\/p>\n
You’ll need:<\/strong><\/p>\n 1 pound dried navy beans, picked over<\/p>\n 1 pound ham (preferably with bone)<\/p>\n 1 large russet potato, peeled and quartered<\/p>\n Kosher salt<\/p>\n 1\/2 cup milk<\/p>\n 2 tablespoons unsalted butter<\/p>\n 1 large onion, chopped<\/p>\n 1 stalk celery, chopped<\/p>\n 2 cloves garlic, chopped<\/p>\n 1\/4 cup chopped fresh parsley<\/p>\n Freshly ground pepper<\/p>\n You’ll do:<\/strong><\/p>\n Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place. (Fast method- Cover beans with 2″ water. Cover pot and bring to a boil. Boil for 2 minutes, remove from heat. Let stand for at least an hour. Prepare as below)<\/p>\n Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot.<\/p>\n Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined.<\/p>\n Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper.<\/p>\n Serve with crusty bread, chilled beer or a bold red vino, and some friends.<\/p>\n","protected":false},"excerpt":{"rendered":"