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Navy Bean Soup

One of Dad’s Favorites! And a hearty meal for your whole family!  navy beans

  • 1 (16 ounce) package dried navy beans
  • water
  • 1/2 lb ground Italian sausage
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 4-5 baby red potatoes, chopped
  • 1/2 pound chopped ham
  • 1 ham hock
  • 3 cubes beef bouillon
  • 1/4 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

In large dutch oven or pot —  add sausage and brown – breaking into small bits as you do.  Next, add onions, celery and potatoes and toss for about 5 minutes..  Then add beans, 6 cups of water, bouillon, wine, ham, hock, salt & pepper.  Cover then bring to a boil.  Reduce heat and simmer, covered, for two hours, stirring occasionally.   Add 1-2 cups additional water to desired consistency.   Simmer an additional two hours or until beans are tender.

Want to make it faster?  Use canned 3 cans of navy beans (drain first) or soak your dry beans overnight (drain the water).

Want to make it even heartier?  Here are some great additions:

  • 1/4 cup chopped carrot
  • 1 can garbanzo beans (drained)
  • 1/2 or 1 cup chopped greens (kale or collards)

Serve with Texas toast or slices of a crusty on the outside, incredible on the inside bread!


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This is one of my family’s favorites!  Simple, fast and filling.  Serve it with some warm, crusty bread and you’ve got it made! 

  • 1 pound dry linguine
  • 1/4 cup extra-virgin olive oil
  • 4 cloves of garlic – chopped
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup dry white wine (I like Pinot Grigio)
  • 1/4 cup lemon juice
  • 1 stick butter
  • 2 tablespoons finely chopped basil
  • 3 dozen neck clams, scrubbed
  • ¼ cup shaved Parmesan cheese
  • Freshly ground salt & pepper

Bring a large pot of water to a boil, seasoning with salt and tablespoon of olive oil.  Cook pasta according to directions.

In large pot or skillet, heat olive oil and 1/3 stick of butter.  Add garlic and sauté over medium heat until garlic begins to soften and slightly brown – about 3-4 minutes. (Don’t burn!)  Add pepper flakes and cook another minute.  Add wine, lemon juice and c lams and cover – shaking pan often until all the clams are opened (about 6-7 minutes.)  Remove clams with tongs or basket ladle and place into large bowl.  Remove a dozen of the clams from their shell and add back into broth mixture.  Add remaining ½ stick of butter, salt, pepper, basil and parmesan –  simmer for 3-4 minutes whisking thoroughly.  Add pasta into sauce  – pour onto platter and top with remaining clams.

Want to change it up?  Add a splash of Pernod (liquor) to the white wine before adding the clams.

For a little color and different flavor you can also add a can of fire-roasted diced tomatoes when adding the remaining butter, basil and parmesan at the end – let simmer an additional five minutes.

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