Mother’s White Beans

Yields
Makes 4 servings

I grew up in Kansas. Mother would make navy beans to go with coleslaw, cornbread, and mashed potatoes—we ate them all on a plate. When I go home, she still makes them for me, says cowboy-poet and wildlife photographer Mike Logan of Helena, Montana.

James Carrier

3/4 cup chopped onion

1/3 cup chopped carrot

1 clove garlic, pressed or minced

1/3 cup (2 oz.) coarsely chopped cooked ham

2/3 cup chicken or vegetable broth

2 cans (15 oz. each) white beans (small whites or cannellini)

Chopped parsley

Step 1

In a 1 1/2- to 2-quart pan, combine onion, carrot, garlic, cooked ham, and broth. Bring to a boil over high heat. Cover and simmer over medium heat until the carrot is soft to bite, about 10 minutes.

Step 2

Stir in beans and simmer, covered, over low heat until beans are hot, about 5 minutes. Sprinkle with parsley and serve.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 181Calories from Fat 12

% Daily Value *
Total Fat 2.4g4%

Saturated Fat 0.6g3%
Cholesterol 9mg3%
Sodium 973mg41%
Total Carbohydrate 36g12%

Dietary Fiber 11g44%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Mother’s White Beans