This is family comfort food at its best: white beans and rice, served with braised round steak. My dad even ate these beans on bread as a sandwich. Simple, easy and delicious.
- 1 lb. dry small navy beans
- 1 teaspoon baking soda
- 1 onion, finely chopped
- 4 green onions, chopped
- 1/4 lb. salt pork, sliced
- 1/2 cup parsley, chopped
- Salt & pepper to taste
- White rice, cooked
In a large pot, cover beans with water. Add water until it is about 2 inches above the beans.
Add baking soda and boil on high heat until beans start to get soft, about 1 hour. Drain off water.
Add fresh water. Make sure to cover beans generously. Add onions, green onions, salt pork, parsley, salt and pepper.
Boil beans until they are soft, about 1 hour. Add water as needed to keep a soupy consistency, slightly thicker than soup. Reduce heat and simmer about 15 min.
Serve on a plate over cooked rice, with round steak.
Prep time: 20 min.
Cook time: 2 hours 30 min.
Serves 8.
Notes
Source: Rocky Tabyanan.
My grandmother sometimes mashed the beans just slightly. That helped thicken the beans a little more.
