Dried Navy Bean Soup
Makes 6 to 8 servings
- In a
stockpot, wash beans, cover with cold water and soak
- Next morning, drain, and rinse beans with cold
- Drain water, add the 2 quarts water and baking
- Cover and bring to a boil using moderate
- Reduce heat to low and
until beans are tender.
- Press the beans through a colander and return
- Use the water the beans were cooked in.
- You want to continue to simmer
for 3 minutes longer.
- Add the butter, salt and pepper and serve.