K
Kimchee
Guest
Adjust quantities for the amount you desire...
I make a big batch cuz it just gets better.
Ham, about 2 cups diced. "Real" ham is best, but deli or
cold cut will do in a pinch.
1 Ham hock (worth buying, adds great flavor)
2 ribs celery, chopped
2-4 garlic cloves, minced
1/2 onion, chopped
1 carrot, diced (optional)
1/2 leek, diced (optional)
2 bay leaves
1/2 tsp seasoning salt
1/4 tsp pepper
4 cans Great Northern Beans
1 qt chicken broth or stock
Saute the celery, garlic, onion, carrot, leek in butter or oil for 2 minutes.
Add bay leaves, hock and ham, saute a few minutes longer.
Add spices and broth, heat to boil, let simmer as long as you like.
Add beans with juice from cans, mix well, heat to boil again then let
simmer until you are ready to eat.
I like to add a capful or two of white vinegar to my bowl, adds a nice
subtle tang!
And that hock is well worth eating in the last bowl! YUM!
I make a big batch cuz it just gets better.
Ham, about 2 cups diced. "Real" ham is best, but deli or
cold cut will do in a pinch.
1 Ham hock (worth buying, adds great flavor)
2 ribs celery, chopped
2-4 garlic cloves, minced
1/2 onion, chopped
1 carrot, diced (optional)
1/2 leek, diced (optional)
2 bay leaves
1/2 tsp seasoning salt
1/4 tsp pepper
4 cans Great Northern Beans
1 qt chicken broth or stock
Saute the celery, garlic, onion, carrot, leek in butter or oil for 2 minutes.
Add bay leaves, hock and ham, saute a few minutes longer.
Add spices and broth, heat to boil, let simmer as long as you like.
Add beans with juice from cans, mix well, heat to boil again then let
simmer until you are ready to eat.
I like to add a capful or two of white vinegar to my bowl, adds a nice
subtle tang!
And that hock is well worth eating in the last bowl! YUM!