All White Casserole<\/p>\n
<\/p>\n
2 C. dry navy beans<\/p>\n
1\/2 tsp. ginger<\/p>\n
1 C. chopped white onions<\/p>\n
1\/2 C. sour cream<\/p>\n
1\/4 tsp. pepper<\/p>\n
1 1\/2 tsp. salt<\/p>\n
2 1\/2 T. honey<\/p>\n
1 C. boiling water<\/p>\n
<\/p>\n
Cover beans in hot water; soak for 2 hours. Bring to boil in same water and add ginger. Simmer 1 hour, adding more water if necessary to keep beans covered. Drain. Turn beans into slow-cooker pot. Stir in onion, sour cream, pepper, salt, honey and boiling water. Cover and cook on low setting 6 hours (or bake in 350\u00b0 oven 2 hours).<\/p>\n","protected":false},"excerpt":{"rendered":"
All White Casserole 2 C. dry navy beans 1\/2 tsp. ginger 1 C. chopped white onions 1\/2 C. sour cream 1\/4 tsp. pepper 1 1\/2 tsp. salt 2 1\/2 T. honey 1 C. boiling water Cover beans in hot water; soak for 2 hours. Bring to boil in same water and add ginger. Simmer 1 hour, adding more water if necessary to keep beans covered. Drain. Turn beans into slow-cooker pot. Stir in onion, sour cream, pepper, salt,…<\/p>\n