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Dutch Navy Bean Soup

2 lb Navy beans
1 Pork shank or bacon end
Leeks; cut into large pieces
5 Cloves
Salt and pepper to taste
2 tb Flour
2 tb Butter
3 Potatoes

Put the navy beans in lukewarm water for 12 hours. Place the pork or bacon in the bottom of a pot and put in beans, leeks, cloves, salt and pepper. Then scorch the flour with the butter in a hot pan, add some of the bean stock and put the mixture in the pot with the beans to boil until beans are tender. Boil the potatoes separately, dice, and add just before serving hot.

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