Seasoned Navy Beans

Recipe from

Oxmoor House

Ingredients

1 (16-ounce) package dried navy beans, soaked and drained
1 teaspoon soda
1 1/2 cups cubed salt pork
1 1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup chopped fresh parsley

Preparation

Combine beans and soda in a Dutch oven; add water to cover 2 inches above beans. Cover and bring to a boil. Reduce heat, and simmer 30 minutes. Drain and rinse beans well. Set aside.

Place salt pork in Dutch oven and cook until evenly browned; remove salt pork, reserving drippings. Saute onion and garlic in reserved drippings until tender. Add beans, salt pork, salt, and red pepper flakes; cover with water and cook over low heat for 2 hours or until beans are tender, stirring occasionally. Garnish with parsley.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note