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Soupbeans, Ham and Cornbread
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1 48-ounce jar |
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Randall Great Northern beans, undrained
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1 1 1/2 pounds |
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cottage butt, sliced or cut into bite-sized chunks
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2 |
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large onions, quartered
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1 cup |
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water
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2 |
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medium carrots, thinly sliced
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2 |
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celery stalks, cut into 1 1/2 inch pieces
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cornbread
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Combine Randall Beans, cottage butt, onions, water, carrots, and celery in a Dutch oven. Bring to a boil; reduce heat and simmer covered, 45 minutes. |
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Remove lid and simmer 15 minutes or until bean mixture is desired consistency.
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Serve in individual soup bowls along with cornbread.
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Makes 4 servings.
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