Baked Beans with Parm Ham
Comments: *Leave navy beans to soak in cold water overnight.
Serve beans along with crusty bread, and a green salad.
1 pound [454 g] navy beans, soaked* and drained 5 cups [1.25 L] water 4 tablespoons [60 L] olive oil 2 medium onions, sliced 2 cloves garlic, crushed 2 celery stalks, chopped 2 1/4 pounds [1 kg] canned peeled tomatoes 4 ounces [113 g] chopped Parm ham 1 tablespoon [15 mL] freshly chopped basil or 2 teaspoons [10 mL] dried 2 tablespoons [30 mL] tomato paste Transfer navy beans into a large casserole. Pour in water then bring to a boil over medium heat. Lower heat and leave beans to simmer slowly until soft, for approximately 45 minutes. Remove from heat; drain and reserve beans. Into a clean large casserole, heat olive oil over medium heat until hot. Soften together onion slices and crushed garlic until onion slices are translucent, yet not colored. Mix in chopped celery, tomatoes with juice, and chopped Parm ham. Cook stirring for 3 minutes. Mix in freshly chopped or dried basil, tomato paste and reserved drained beans. Lower heat, cover and leave to heat slowly for 30 minutes sstirring from tine to time. Pour into a warm serving bowl, and serve.