Ingredients
- 2 chicken breasts
- 1 potato
- 1 pcs
- 1 carrot
- 1 onion (chopped)
- 1,700 ml water
- 325 gr dry navy beans
- 325 gr meaty ham hocks
- 2 gr parsley flakes
- 1 gr thyme (dried crushed)
- 1 gr salt
- 1 slice stalk celery (sliced)
Place navy beans in pot and add 3 c.water. Bring to a boil. Boil uncovered for 10 minutes, and drain. Meanwhile, combine vegetables, herbs and tabasco and put into crockpot. Stir in drained beans and 4 c. water. Place ham hocks or chicken on top of beans. Cover; cook on low heat setting for 10-12 hours or high for 4.5 to 5.5 hours. Before serving, remove ham hocks or chicken from crockpot. Pull meat apart and return meat to soup. Leftovers will freeze well.
