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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Navy Bean Chowder

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Navy Bean Chowder

Ingredients

1 lb. dry navy beans
2 1/2 quarts water
1 cup diced salt pork
1 onion, diced
2 smoked pork hocks
1/4 tsp. pepper
1/2 cup ginger
1 bay leaf
1/2 cup diced carrots
1/2 cup diced potatoes
1/2 cup chopped celery
Several frankfurters

Directions

Soak beans in water overnight. Place salt pork and onion in skillet and cook slowly till soft, but not browned. Combine with pork hocks, pepper, ginger, bay leaf, and beans in soup kettle. Add water, if necessary, to cover. Bring mixture slowly to boil; cover kettle, reduce heat, and simmer gently for 2 hours. Remove hocks and discard skin, fat, and bones. Cut up remaining meat and add to soup with the carrots, potatoes and celery. Continue simmering until vegetables are tender, about 45 minutes. Cut frankfurters in 1/2-inch slices; add to soup and cook about 5 more minutes.

If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.