Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1995

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Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary test

Yield:
3 quarts (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

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  • Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.

  • Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.

Nutrition Facts

202 calories; calories from fat 12%; fat 2.7g; saturated fat 0.8g; mono fat 1.1g; poly fat 0.3g; protein 16.2g; carbohydrates 30.1g; fiber 4.2g; cholesterol 20mg; iron 2.9mg; sodium 379mg; calcium 85mg.
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