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Wednesday, November 26, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

TILL BEAN SOUP
Soups
Contributed by:
Ingredients:
  • 1 lb. navy beans
  • Water
  • 1/2 inch-by-2 inch slice salt pork (optional; or replace with 2 TBS cooking oil)
  • 1-3 TBS freshly ground pepper
  • salt to taste
  • 1 medium potato (optional)
Rinse navy beans two or three times, until water runs clear. Remove any funny-looking beans or foreign matter. Soak overnight or boil, then let sit in hot water for 2 hours. Rinse beans again. Fill pot with water about 2-3 inches over beans. Bring to a boil, then reduce heat to a simmer. Put in salt pork or cooking oil and grate in lots of black pepper and some salt. Let simmer for 2-3 hours, or until beans soften. When beans are soft, watch the pot and stir almost continuously, for about a half hour, so beans get mushy. Keep water at least two inches above beans (or filled to that level, once beans get mushy and mixed in with water).
The potato may be added when the cooking is halfway through to absorb gas, making the soup easier on people with delicate stomachs. Do not eat the potato! Throw it away before serving the soup.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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