- 3 qt. butter beans
- 1/2 lb. Weeping Radish bacon or 1 large ham hock
- 1 large onion med dice
- 2 large parsnips peeled and cut in half
- 6 qt. water or quality stock
Render bacon, add parsnips and onions and cook on low heat until lightly golden in color. Add beans and stock and bring to a boil. Lower heat and simmer covered until beans are tender, approximately 20 minutes. Remove parsnips.