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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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in beans and simmer, covered, over low heat until beans are hot, about 5 minutes. Sprinkle with parsley and serve.

Nutrition Facts

181 calories; calories from fat 12%; protein 16g; fat 2.4g; saturated fat 0.6g; carbohydrates 36g; fiber 11g; sodium 973mg; cholesterol 9mg.
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