Mother's White Beans

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.

Yield: Makes 4 servings

Ingredients

• 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

Preparation

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.

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

Nutritional Information

Calories:

181 (12% from fat)

Protein:

16g

Fat:

2.4g (sat 0.6)

Carbohydrate:

36g

Fiber:

11g

Sodium:

973mg

Cholesterol:

9mg