James Carrier
Makes 4 servings

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.

How to Make It

Step 1

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.

Step 2

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

Ratings & Reviews

Sandi218's Review

June 02, 2011
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.