I grew up in Kansas. Mother would make navy beans to go with coleslaw, cornbread, and mashed potatoes—we ate them all on a plate. When I go home, she still makes them for me, says cowboy-poet and wildlife photographer Mike Logan of Helena, Montana.
3/4 cup chopped onion
1/3 cup chopped carrot
1 clove garlic, pressed or minced
1/3 cup (2 oz.) coarsely chopped cooked ham
2/3 cup chicken or vegetable broth
2 cans (15 oz. each) white beans (small whites or cannellini)
How to Make It
In a 1 1/2- to 2-quart pan, combine onion, carrot, garlic, cooked ham, and broth. Bring to a boil over high heat. Cover and simmer over medium heat until the carrot is soft to bite, about 10 minutes.
Stir in beans and simmer, covered, over low heat until beans are hot, about 5 minutes. Sprinkle with parsley and serve.
This was a good, solid recipe. I used chicken broth instead of vegetable broth and served with grilled herb chicken thighs and grilled zuchinni and squash. It was a wonderful quick and easy dinner. Great for everyday meals.
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