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Thick Bean Soup
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Frances Bishop

  • 2 bags of navy beans
  • 1 hambone
  • 2 capfuls of vinegar
  • The night before, soak the beans in a pot of water to soften.
  • In the morning, drain the water off the beans, and fill pot with fresh water. Add the beans, the hambone, and the vinegar.
  • Cook over a medium heat all day.
  • As the soup thickens it will burn if not stirred constantly.
  • You can adjust the amount of beans according to your needs.
My mother made this when I was a little girl, she served it with cornbread and mashed potatoes. Now it is one of my children's favorite meals, too.

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