“Cook the navy beans till soft and tender”
1 Cup dried beans yields approx. 2 ½ cooked beans. Overnight Method – place beans in kettle and cover with 4 cups water to 1 cup dried beans. Cover and let stand overnight (at least 8 hrs.) Simmer till tender in soaking water. Quick Method – place beans in kettle and cover with 4 cups water to 1 cup dried beans. Bring to a boil and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Return water and beans to a simmer and cook till tender. Cooking time for navy beans is approx. 1 hour. Tip – add 1 tbsp. fat to cooking beans to control foaming.
“Add milk and salt and pepper to taste – heat but do not boil”
“Pour hot soup over buttered farmer’s loaf bread cubes and several strands of saffron”. Sprinkle with cinnamon.
My sister remembers mom putting the buttered bread and saffron in the bottom of her large pickling crock and pouring the hot soup over the bread. She served the soup right from the crock.
I don't remember that we added a dollop of apple butter to the soup but it certainly was slathered onto a generous slice of buttered bread!
What a treat!