What you need:
- 1 (16 oz.) pkg. dried navy beans
- 9 cups water
- 1 lb. bacon
- 2 onions, chopped
- 2 stalks celery, chopped
- 4 cubes chicken bouillion
- 1 bay leaf
- 1/3 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. ground cloves
- 4 cups water
Boil the beans in 9 cups of water. Let sit for an hour. Drain and set aside.
Chop bacon and cook in large pot; drain, reserving 1/4 cup bacon drippings.
Add onions, celery, and bacon into the large pot. Saute until onions are soft.
Add chicken bouillion, bay leaf, salt, pepper, cloves, water, and beans. Simmer for 2 hours.
Recipe from Bethany Faulkner-Ries
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