Addenda: Great Northern Bean Soup a La Nita
ok to add 1 cooked, grated, white potato to the following finished soup. 
see 
end of recipe for addenda. nita 
 
great northern bean soup a la nita 
 
1 lb.  prepared white "great northern" beans*
  water to cover bean about 1 inch above top
1   ham hock or about 1/3 lb smoked ham
2   carrots, scraped, finely chopped
2 Tbsp  oil, butter or bacon drippings
1 large  vidalia or sweet type onion, peeled, chopped
2   ribs (pieces) fresh celery, scraped, strings removed, chopped
2 or 3 clove  fresh garlic, crushed, peeled, finely chopped (optional)
 
add only after beans are done and very soft: 
 
1   knorr ham* or knorr chicken** bouillon cube, dissolved in 1/2 cup hot
  water
1/4 tsp  celery salt
1/4 tsp  onion powder or onion magic
1 tsp  table salt
  freshly ground black pepper, to taste
 
about 6 sprigs fresh parsley, stems removed, minced, or 2 tablespoons 
dried 
parsley 
 
paprika for sprinkling 
1 or 2 tablespoons chopped pimento (optional) 
fresh chives, for garnish (optional) 
fresh parsley, for garnish (optional) 
 
rinse beans with cold water and place them in a 3 quart boiler and fill 
boiler half full or more with cold water. do not try to cook beans even 
partially, 
at this stage. 
soak beans in plenty of cold water overnight or for a minimum of 6 to 8 
hours. 
before cooking beans, put ham hock or smoked ham in a large boiler, cover 
with plenty of water, bring to a boil and cook over medium/low heat for 
about 30 
 
minutes. add more water if needed. 
when ready to cook beans, drain off the water they soaked in and discard 
it. 
place beans in the pot with the meat. add additional water to cover meat 
and 
beans with about 2 or 3 inches of water. 
do not add salt or seasonings at this point. 
bring beans to a boil over medium-high heat, reduce heat to medium-low or 
low. cover and cook until beans are very tender, about two hours. add 
water as 
needed. stir occasionally. 
 
while beans are cooking, scrape carrots with a vegetable peeler or sharp 
knife. cut off the top end and tips and discard. cut carrots lengthwise 
into 
slices, or strips. cut across the strips into small dice. add to beans. 
peel onion, cut it in quarters. cut out any hard root core and discard. 
slice 
and finely chop onion. reserve. 
cut off tips and root end from 2 ribs (pieces) of fresh celery. break 
celery 
ribs in about 4 pieces each. remove any strings. scrape if needed. rinse 
with 
cold water, cut into strips lengthwise and then finely chop it crosswise. 
reserve. tip: be careful when adding celery to a dish. too much will make 
it 
taste bland. 
separate 2 or 3 cloves garlic from the bulb of fresh garlic. crush cloves 
with the side of a wide chef's knife. remove peelings and discard them 
(they 
will 
pop off). finely mince garlic cloves. reserve. 
when beans are cooked and very tender, with a large cooking spoon, crush 
them 
against the sides of the boiler and continue cooking over low heat. 
now dissolve the ham or chicken bouillon cube in water and add to the 
beans. 
tip: it is important not to add salt to beans before they are cooked 
tender. 
if you do, they will be hard. 
heat a medium frying pan and add oil, butter or bacon drippings. add 
chopped 
onion, and celery (optional). cook (sweat) over medium-low heat until 
onion is 
somewhat translucent. do not brown. add and stir in garlic during the last 
minute of cooking. tip: browning garlic will make it taste bitter. 
 
add vegetables (onion, celery, optional garlic), to the beans. stir in 
well. 
add remaining seasonings (celery salt, onion powder, salt, black pepper). 
if desired, add 1 grated, cooked white potato for thickening purposes. 
cook beans for about 15 minutes longer. 
add minced parsley during last 5 minutes of cooking. 
taste and adjust seasonings. 
place soup in serving bowls. sprinkle lightly with paprika (optional). 
garnish with choice of chopped pimento (optional), chives (optional) or 
sprigs 
of 
parsley. 
 
* i don't know of any other ham bouillon cubes 
** if using another brand, use 2 bouillon cubes 
knorr bouillon cubes make 2 cups bouillon, whereas other brand bouillon 
cubes 
usually make 1 cup bouillon. 1 can chicken broth or bouillon may be 
substituted. 
 
serves 6 
 
enjoy! 
nita holleman 
-- 
(ID: 9520) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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