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This recipe was sent in by Hillbilly
Housewife Newsletter subscriber Susan S.
- 8 cups water
- 1 pound dried Navy beans (rinsed and
picked over)
- 2 cups diced lean cooked ham
- 1 cup finely chopped celery (we use
the leaves too)
- 1 onion, finely chopped
- 2 Tbsp. finely chopped parsley
- 1 tsp. salt (may need more to suit
your taste)
- 1/4 tsp. pepper
In a large pot, bring water to a boil.
Add beans and boil gently 2 minutes. Turn
off heat and let stand 1 hour. Pour all,
including liquid, into a slow cooker. Add
remaining ingredients. Cover and cook on
HIGH all day until beans are very soft.
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