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"The belly rules the mind."--Spanish Proverb

Navy Beans Recipe

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This recipe for Navy Beans is from The Welch-Price-Deppe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. dried navy beans
2 cups dry white wine (I use Sauvignon Blanc)
2 cloves garlic, chopped
1 cup onion, chopped
1/2 tsp. dried mint, crushed
Salt pork, cubed (I use smoked hog jowls, 8oz package or so)
Water
2 Tbsp. vegetable oil
Salt, about a tablespoon in the marinade overnight
1/2 cup bell pepper, chopped
1 hot pepper (I use jalapeno)
2 tsp. liquid smoke
Directions:
Directions:
Marinate beans overnight with all ingredients but the oil and salt pork. The beans should be covered with an inch or so of water/wine (the beans will swell, so water may have to added when cooking). Brown the salt pork in the oil, 6-8 minutes. Add the beans with all seasonings and liquid to the pot with pork. Cook until beans are tender over a heavy simmer, approx. 2 hours. Salt to taste.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20-30 mins. prep., overnight soak, and 2 hours cooking
Personal Notes:
Personal Notes:
This is a cajun recipe from Justin Wilson revised slightly. It looks good in the pot and tastes even better. For some more kick, try adding a hotter pepper like habanero or tabasco.

 

 

 

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