Navy Bean Gravy Food

NAVY BEAN GRAVY

Steps:

• Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved.
• If you have an immersion blender, then add the beans, broth mixture, and soy sauce to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens.
• If you are using a regular blender, add the beans, broth mixture, and soy sauce to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken.
• Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by adding splashes of water, anywhere from 1/4 to 1/2 cup. Cook for about 20 more minutes to let the flavors deepen, stirring occasionally. Add water as necessary and taste for salt. Keep gravy covered and warm until ready to serve.

NAVY BEAN SOUP

Steps:

• Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
• In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, carrots, onions, and garlic with 8 cups water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.
• Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
• Puree about 3 cups of the beans with a bit of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper. To serve divide the soup among heated bowls. Place a small pat of butter on top each soup and serve.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

NAVY BEAN GRAVY

Steps:

• Saute the onion and garlic in the olive oil in a saucepan over medium heat for 5 minutes. Add the thyme and pepper, and cook for 3 minutes more.
• While this cooks, mix the flour into the broth thoroughly. Pour this into a blender with the beans and soy sauce and blend until smooth.
• Add the onion and garlic mixture to the blender and blend until the onion no longer has any big chunks visible.
• Once smooth, pour the mixture back into the saucepan and cook over medium heat until thickened. Reduce heat to low.
• Make the gravy thinner, if you like, by adding water and stirring until evenly mixed. Add salt to taste.

NAVY BEANS

Steps:

• Place the beans in a colander and rinse with cold running water.
• Pick over the beans to remove any stones or foreign objects.
• Heat the oil over medium-high heat in a large, heavy stock pot.
• Add the onion and garlic and saute for 5 minutes or until the onion becomes transparent.
• Add the bay leaf and thyme and saute for 1 minute.
• Add the beans and chicken stock and bring to a boil over high heat.
• Reduce the heat, cover and simmer for 45 minutes or until the beans are tender.
• Uncover the pot and skim the surface of the bean liquid from time to time to remove any scum that may have formed.
• Remove the pot from the heat, season the beans with salt and pepper to taste, and drain any excess liquid from the beans.
• Remove the bay leaf and serve hot.

HAMBURGER GREEN BEAN GRAVY

Steps:

• Brown beef with water in large pan.
• In small mixing bowl mix whisk together flour, pepper, Splenda.
• Add Frozen Green Beans to the beef and bring to a boil (beans will add more liquid)to the mix.
• Dump and stir dry mix into a pool of soft boiling liquid - push beef and beans aside in pan to create pool of liquid - Mix in sour cream. Sprink cheeses over the top and place in over for 10 min at 450.
• Serve over toast tips, or egg noodles.

DAVY'S NAVY GRAVY

Steps:

• Heat the meat stock in a small pot.
• Add salt and soy sauce until desired flavour and colour is achieved.
• Mix up the cornstarch thoroughly in the water, add to the meat stock, and stir vigorously and cook until the gravy is thickened.
• Serve over egg foo yung or omelettes.

VEGAN GRAVY

Steps:

• Pour the oil in a saucepan and heat.
• Add garlic and onions and saute 5 minutes.
• Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
• Gradually stir in the water and add spices.
• Keep adding cornstarch or flour until it is the right thickness for you!
• Serve hot.