Ingredients Jump to Instructions ↓

  1. 1 pound dry navy beans

  2. 2 quarts water

  3. 1 1/2 pounds smoked ham hocks

  4. 1 cup chopped onion

  5. 1/4 cup chopped fresh parsley

  6. 1 1/2 teaspoons salt

  7. 1 teaspoon dried basil

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon pepper

  10. 1/4 teaspoon ground nutmeg

  11. 1 bay leaf

  12. 2 cups thinly sliced carrots

  13. 1 cup chopped celery

  14. 3/4 cup instant mashed potato flakes

Instructions Jump to Ingredients ↑

  1. Place beans and enough water to cover in a Dutch oven or soup kettle. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. Return beans to kettle; add water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Remove bay leaf. Remove ham hocks; allow to cool. Remove meat from bones and cut into bite-size pieces. Discard bones. Return meat to kettle; heat through.


Send feedback