Archive for January 25th, 2009

We had a bit of smoked turkey left over from a fantastic split pea soup JT made the other day, so I chopped it finely and we made Navy Bean Hash for breakfast. It was terrific! This receipe serves 4.

Check out this recipe on Foodista

  • 1 cup navy beans (do not soak)
  • 2 cups water (or stock of your choice)
  • 1/2 onion, finely chopped
  • 1 clove garlic finely minced
  • 5 slices smoked turkey breast, finely sliced
  • 6 mushrooms finely sliced
  • salt and pepper to taste
  1. Ad all ingredients in a ceramic slow cooker, and put on low.
  2. Cook overnight until beans are soft. Depending on how much additional liquid is released by the onions and mushrooms, you may need to drain any excess (normally you would boil the beans, and some liquid would reduce by evaporation, however, the slow cooker does not allow for as much evaporation because it has a lid!)
  3. Poach a couple of eggs per person.
  4. Serve eggs over Navy Bean Hash with salsa and a dallop of yogurt or sour cream.
  5. Enjoy!

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