Kettle of Bean Stew

Kettle of Bean Stew





Servings: 4





1 1/2 cups [375 mL]navy beans

4 1/2 cups [1.125 L] water

1 meaty ham bone

or

2 cups [500 mL] small cooked ham dices

1 medium onion, peeled then sliced

1 bay leaf [optional]

1/2 teaspoon [2.5 mL] salt

Dash of pepper







Bring together beans and water into a Dutch oven; bring to a boil.

Lower heat and leave to simmer for 2 minutes.

Remove from heat; let stand for 1 hour.

Drain beans reserving liquid; add enough water to the liquid to get 3 1/2 cups [875 mL].

Combine reserved drained bean liquid, beans, ham bone but not ham dices, onion slices, bay leaf, salt and pepper.

Bring to a boil, lower heat, cover and leave to simmer for 2 hours 15 minutes.

If using ham bone, remove and cut off any meat; return to bean stew or add cooked ham dices.

Uncover and leave to simmer for 15 minutes longer.