By SCOTT CHERRY Restaurant Critic on Apr 22, 2011, at 12:50 PM Updated on 4/22 at 12:50 PM
TABLE TALK
Canebrake resort, located four miles east of Wagoner off Oklahoma 51, has scheduled a crab boil and wine tasting 6-9 p.m. ...
Chef-proprietor Justin Thompson has scheduled a benefit opening 6-10 p.m. Thursday for his new Tavolo Italian Bistro, 427 ...
Hope Egan, owner of Hope’s Table catering, said Thursday she plans to open a new restaurant called Tallgrass in downtown ...
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A couple of weeks ago Mimi's Cafe sent me its plans for Easter Day, and along with it a recipe that helps get rid of leftover ham in a tasty way, ham and navy bean soup. Of course, it would be just as good, maybe better, after Thanksgiving or Christmas.
HAM & NAVY BEAN SOUP
1 pound navy beans
8 cups water
2 cups celery, diced
1 cup onions, diced
2 cups carrots, diced
3 cloves garlic, minced
2 teaspoons dried thyme
1 bay leaf
1 ham bone
2 (16-ounce) cans chicken broth
3 cups ham, diced
1. Rinse and sort beans in a large pot.
2. Combine beans with hot water and bring to a boil; boil for 2 minutes.
3. Remove from heat, cover and let stand 1 hour; drain water and rinse beans.
4. Combine all ingredients in large pot; bring to simmer.
5. Gently simmer for 45 minutes to 1 hour.
6. Remove bay leaf and serve.
Serves 12.
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