Navy Bean

by Carol Ann

1 pkg (16oz) Small White Beans
1 small Tri-Tip Pork Roast
1 lg Yellow Onion, diced sm
4 stalks Celery, diced sm
5 slices Farmer John’s Bacon
2 Ham Hocks
3 Carrots, grated
8-10 cps water
1 Bay Leaf, whole
3 cloves Garlic, minced
1 sm can Hunts Tomato Sauce
4-6 Celantro Leaves, chopped
¼ cp fresh Parsley, chopped
2 pinch ea: Thyme & Rosemary
¼ tsp Seasoned Salt Salt & Pepper to taste


The night before: Combine Beans and 8 cps cold water. Cover and bring to full boil, reduce heat and cook for 10 minutes longer. Drain and rinse beans, and store them in refrigerator overnight.

Combine Beans, Tri-Tip Pork Roast, and Ham Hocks in large pot with 8-10 cps water, cook over high heat until boiling, reduce heat and simmer.

While beans and port are simmering, fry bacon in large skillet for 2-3 minutes on med heat. Add diced onion, minced garlic and diced celery, and saute until bacon is done. Add sauted mixture to beans, scraping skillet to include bacon grease. Add all other ingredients and stir well. Replace cover and simmer 1 hour. Remove Bay Leaf, replace cover and continue simmering for 3-4 hours on low heat, until port meat pulls away from bones easily.

Check often to make sure liquid does not evaporate, which will cause ingredients to stick to bottom of pot. If not enough liquid in pot, add small amounts of water, stir, cover and continue simmering. Serve with hot fresh bread and Butter.

8-12 servings