250 ml dry navy beans, rinsed 1 cup
750 g meaty smoked pork or ham bone 1 1/2 lb
15 ml butter 1 tbsp
375 ml celery, sliced 1 1/2 cup
375 ml onion, chopped 1 1/2 cup
3 ml dried thyme, crushed 3/4 tsp
salt & pepper to taste
1 bay leaf
500 ml carrots, sliced 2 cup
500 ml parsnips, sliced 2 cup
In a dutch oven, combine beans and 4 cups (1 L ) water. Bring to boiling, reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
Drain and rinse beans, set aside.
In same dutch oven, brown pork hocks on all sides in hot butter over medium heat. Add celery and onion. Cook and stir until softened. Stir in beans, thyme, salt, pepper, bay leaf and 4 cups (1 L) fresh water. Bring to boil, reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender. Remove pork. When cool enough to handle, cut meat off bones and coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in dutch oven.
Stir in carrots and parsnips. Return to boiling and reduce heat. Simmer, covered, about 15 minutes more or until vegetables are tender. Stir in chopped meat and heat through. Season to taste with salt and pepper.
Serves: 4