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Navy Bean Soup


Ingredients
2 cups navy beans
1 ½ T Hondashi Powder
2 T miso soup paste
(Chicken broth can be substituted chicken broth Hondashi and miso)
2 ½ cups water for Broth
4 cups water for soaking beans
3 oz pork trimmings
2 oz bacon bits (optional)
1 T minced garlic
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Directions
Soak beans overnight in 4 cups of water or boil them in water for 45 minutes
Dump the water from beans
Prepare a broth with 2 ½ cups of boiling water
Add Hondashi powder or other broth base
Lower the water temperature to below boiling before adding the miso paste
Add 1 ½ T miso paste
After the miso paste has been incorporated, add the drained beans to the broth
Saute onions in a skillet with 1 T of olive oil
Add 3 ounces of pork fat to the skillet and continue to saute
Continue heating the bean/broth mixture in an uncovered pot to reduce the level of the liquid
Cover the bean/broth mixture and cook under low heat until the beans are soft
Combine the sauteed onions and pork with the bean broth
Add 1 T garlic and any other spices as desired
If necessary, add water so that the soup is still liquid
Serve with your choice of bread

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