Ingredients
- 1 1-lb. bag of beans: Great Northern, navy beans, cannellini
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 1 carrot, peeled and chopped
- 1 stalk celery with leaves, chopped
- 2 cloves garlic, peeled and minced
- 10 cups broth (vegetable, chicken, beef)
- 1 bay leaf
- Ham bone with meat on it, smoked ham hocks, smoked turkey wings, cooked sausage (optional)
- 2 teaspoons paprika
- 2 sprigs fresh thyme or 2 teaspoons dried thyme
- 1 teaspoon cayenne pepper (omit if you prefer no heat)
- Salt and freshly ground pepper
About this recipe
Serves 6-8 Use this recipe as a guideline – add more or less carrots, onions, even greens like kale. More broth makes it soupy, less makes it thicker, depending on your preference. Throw in a ham bone or ham, turkey or chicken leftovers. We used Camellia Great Northerns for this recipe. They’re extra creamy and widely available in South Florida supermarkets.
Instructions
Rinse and pick through beans. Place in a stockpot, cover with water and bring to a boil. Cook for 10 minutes. In a large saucepan, heat olive oil and add onions, carrot, celery and garlic. Cook for a few minutes – don’t let them brown. Add broth, beans, bay leaf, meat (if using), paprika, thyme, cayenne (if using), and salt and pepper to taste. Bring to a boil, then reduce heat and cover. Simmer gently for about 1 1/2-2 hours until beans are tender. Check periodically to make sure beans are covered in liquid. Add water if necessary. Remove bay leaf, adjust for seasonings and serve hot.
