Navy Potatoes Recipes

NAVY POTATOES

Steps:

• Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick).
• Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.

BACON BEAN AND POTATO SOUP

Steps:

• The night before, place the beans in a large bowl and add enough cool water to cover the beans by 2-3 inches. Let the beans soak in the refrigerator over night.
• The next day, cut the bacon into one-inch pieces. Cook the bacon in a large pot over medium heat until brown and crispy. Remove the bacon to a paper towel lined plate and pour off most of the grease, leaving a tablespoon or two in the pot.
• While the bacon is cooking, dice the onion and mince the garlic. Peel and slice the carrots, and slice the celery. Sauté the onion, garlic, carrots, and celery in the leftover bacon grease over medium heat until the onions are soft and transparent (about five minutes). Use the moisture from the vegetables to help dissolve the browned bits of bacon from the bottom of the pot.
• While the vegetables are sautéing, peel the potatoes then cut them into 1/2-inch cubes. Drain the soaked beans in a colander and rinse them briefly.
• Add the cubed potatoes, rinsed beans, and chicken broth to the pot. Cover the pot and bring it up to a boil. Reduce the heat slightly and let the pot boil gently for one hour, or until the beans and potatoes are very soft.
• Use an immersion blender to purée about half of the soup, leaving some beans and vegetables whole. If you don't have an immersion blender, remove half of the soup from the pot, let it cool slightly, then use a blender or food processor to carefully purée the warm soup. Return the puréed soup to the pot and stir to combine with the rest.
• Add the tomato sauce and reserved bacon to the soup. Stir and heat until warm. Taste the soup and add salt and pepper if needed. Serve hot.

NAVY BEAN SOUP

Steps:

• Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
• Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
• If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
• Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
• Reduce heat to low and add beans, hambone or chicken/ham, chicken broth, 2 cups of water, diced tomatoes and all seasonings. Bring the soup to a full boil then reduce to a simmer, cover, and cook for 60 minutes, removing the lid to stir and replacing it occasionally.
• After 60 minutes, add potatoes and continue to gently simmer, covered, for an additional 30-60 minutes or until beans and potatoes are tender. Add additional water if it evaporates too much.
• Once tender, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
• Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
• Optional: Heat a large Dutch oven/soup pot over medium heat. Add bacon and cook until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate. Pour off all but 2 tablespoons fat from the pot.
• If not using bacon, melt 1 tablespoon butter with one tablespoon olive oil in a large Dutch oven/soup pot over medium heat.
• Add onions, fennel, celery and carrots and cook at medium-low until translucent and tender, stirring often, about 10 minutes (we are sweating the vegetables- they will not turn golden). Increase heat to medium high and add garlic and cook for 30 seconds.
• Reduce heat to low and add hambone or chicken/ham, chicken broth, potatoes, diced tomatoes and all seasonings. Bring to a simmer, cover, reduce heat to low and cook for 15 minutes or until potatoes are tender. Add canned beans and heat through.
• Meanwhile, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
• Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.
• Add dried beans to a large bowl cover with three inches of water. Soak the beans 8-24 hours (easiest to do overnight). When ready to use, drain beans in a colander, rinse and remove any debris.
• Add beans and all ingredients EXCEPT bacon to a 6-quart slow cooker including 2 cups of water; stir to combine.
• Cover and cook on HIGH 4-5 hours or LOW 7 to 9 hours or until beans are tender.
• If using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
• Optional: Meanwhile, cook bacon until crispy, approximately 10 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate.
• Add additional water to reach desired consistency. Taste and season with additional salt to taste (this will depend on how salty your ham is). If using chicken, you will definitely want to add salt. Top with bacon and chives.