Mother’s White Beans
James Carrier
I grew up in Kansas. Mother would make navy beans to go with coleslaw, cornbread, and mashed potatoes—we ate them all on a plate. When I go home, she still makes them for me, says cowboy-poet and wildlife photographer Mike Logan of Helena, Montana.
How to Make It
Step 1
1
In a 1 1/2- to 2-quart pan, combine onion, carrot, garlic, cooked ham, and broth. Bring to a boil over high heat. Cover and simmer over medium heat until the carrot is soft to bite, about 10 minutes.
Step 2
2
Stir in beans and simmer, covered, over low heat until beans are hot, about 5 minutes. Sprinkle with parsley and serve.
Ingredients
3/4 cup chopped onion
1/3 cup chopped carrot
1 clove garlic, pressed or minced
1/3 cup (2 oz.) coarsely chopped cooked ham
2/3 cup chicken or vegetable broth
2 cans (15 oz. each) white beans (small whites or cannellini)
Chopped parsley
Directions
Step 1
1
In a 1 1/2- to 2-quart pan, combine onion, carrot, garlic, cooked ham, and broth. Bring to a boil over high heat. Cover and simmer over medium heat until the carrot is soft to bite, about 10 minutes.
Step 2
2
Stir in beans and simmer, covered, over low heat until beans are hot, about 5 minutes. Sprinkle with parsley and serve.
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