Ingredients
6
6 servings
- •1 pound dry navy beans, soaked overnight
- •4 quarts water
- •1 pound leftover ham bone with meat attached
- •1 onion, finely diced
- •2 carrots, sliced
- •2 stalks celery, diced
- •0.25 teaspoon garlic powder
- •0.25 teaspoon ground black pepper
- •0.5 teaspoon paprika
Instructions
- In a large stockpot, add water, ham bone, and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are nearly soft.
- Remove bone and cut off remaining meat. Remove 1/3 of the beans and mash with a potato masher or food processor.
- Return ham and beans to the stockpot; add onion, carrots, celery, garlic powder, pepper, and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.
Nutritional Facts
Per 6 servings
- Calories: 459
- Carbohydrate: 51g
- Fat: 14g
- Fiber: 20g
- Protein: 34g
- Sugar: 5g
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