2 cups dry Navy Beans
1/2 cup carrots, chopped
1 medium onion, chopped
1 cup lean ham, chopped (can use a leftover ham bone or any other
leftover meat; remove fat before cooking)
Salt and pepper to taste
Soak, drain and rinse beans. Put the soaked beans, 6 cups of water, the carrots, onion, and meat in a large pan and bring it all to a boil. Turn the heat to low and cook 2 hours (until the beans are tender.) If needed, add more water while the beans are cooking.
Servings per recipe: 3
Serving size: 3/4 cup
*Nutritional analyses were done using dry beans.
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.