Ingredients
1 pound dried Great Northern Beans
4 cups water
2 14 1/2 ounce cans chicken broth
2 14 1/2 ounce cans beef broth
2 tablespoons (1/4 stick) butter
2 onions, chopped
1 3/4 pounds Russet potatoes, peeled and diced
3 cups chopped carrots
3 bay leaves
2 cups diced ham (about 12 ounces)
Preparation
Place beans in large bowl. Add enough water to cover by 3 inches. Soak beans overnight. Drain.
Place beans, 4 cups water and broth in large pot. Cover and simmer until beans are almost tender about 75 minutes.
Melt butter in heavy large skillet over medium heat. Add onions and sauté until tender, about 10 minutes. Add onions, potatoes, carrots, bay leaves and ham to beans. Cover and simmer until vegetables are tender, about 30 minutes. Season to taste with salt and pepper. Serve hot.
Add Caraway and thyme.
