Navy Bean Soup With Sirloin Tips Recipes

Steps:

• In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
• Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
• Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

Steps:

• Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.

Steps:

• Place navy beans in large saucepan, add enough water to cover beans.
• Bring to boil, reduce heat and simmer 2 minutes.
• Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
• Drain beans and return to saucepan.
• Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
• Bring to a boil, reduce heat.
• Cover and simmer 2 to 2 1/2 hours or until beans are tender.
• (If necessary, add more water during cooking).
• Add milk and butter, stirring until mixture is heated through and butter is melted.
• Season with additinal salt and pepper.
• I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
• Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
• Discard bone.

Steps:

• Sort beans and place in a large pot, cover with cold water, and soak overnight. Or bring to a boil for 3 minutes, then cover, remove from heat and beans sit undisturbed for one hour.
• Drain bean water.
• Add remaining ingredients except celery and carrots to beans (including 7 cups water).
• Bring beans to a boil, then lower heat, cover, and simmer for about 90 minutes, stirring and skimming occasionally.
• Adjust cooking time if needed until beans are soft and tender.
• Add carrots and celery and cook for about half an hour.
• Fish out the ham hock, and when cool enough to handle, remove its meat and add the meat back to the pot.

Steps:

• In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
• Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
• Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.