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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Boiled Navy Beans

Date Added: January 04, 2014
This a great and economical dish. High in Fiber too. Great start for a soup.

Ingredients:

1 Pound Dried Navy Bean (2 cups)
2 Teaspoons Sugar (up to 6)
1 Teaspoon Salt (to taste)
1 Dash Pepper red bell
7 Cups Water
1/4 Pound Salt Pork cut in 1/3-inch thick strips
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Directions:

1. Pick over and wash beans thoroughly in cold water.

2. Place beans in a 3 or 4-quart saucepan, add remaining ingredients, cover and SIMMER for 2 1/2 to 3 hours until beans are tender but not mushy.

3. Shake the pan occasionally to prevent sticking.

4. Edible cow peas and soy beans may be cooked in the same manner.

5. Makes about 6 cups. These beans are delicious eaten as is, or may be used for making soup or salad.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Pork, Natural Sweeteners, Navy Beans, Beef allergies.
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