Confessions of an Unintentional Domestic Goddess

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Ham and Beans For Dummies

on December 8, 2012

I know, I’m probably going to be hit for the title, but really, this recipe is so easy, I wanted you to know it when you clicked on it. You see, if you’re new to my blog, I’m easy. Yes, I said it. I am. I freely admit it. when it comes to recipes anyway. Not easy that way, you naughty friend! When I’m choosing a recipe, ease of preparation is key. If the ingredient list is as long as my arm, I’ll read it, but when it’s got 24 steps to completion, I’m gone. A couple of years ago, we had ham at Thanksgiving and when the food was gone, and leftovers packed away, I was looking at this great big gorgeous ham bone and really not wanting to just throw it out, it seemed so wrong to waste such potential. So I scoured the web trying to get an idea how to use this hunk of meaty goodness. The result is a mashup of several good ideas I found. If you can boil water, you can so make this! In fact, I’ve got a beautiful ham bone from Thanksgiving I’ll be cooking up tomorrow, just in time for a nasty cold front coming through. Get ready my friends!

Ham & Bean Soup
1 big fat ham bone w/meat on
1 lb navy beans, rinsed and soaked overnight
3 large carrots, peeled and sliced or cut into chunks
2 celery stalks chopped
2 medium onions chopped
5 whole garlic cloves
2 bay leaves
handful of peppercorns
2 tsp dried thyme

1. In a large pot, put ham bone & water to cover it completly. Put onions, garlic, peppercorns, & bay leaves. Boil at least two hours covered, stirring occasionally.
2. Remove ham bone. Debone ham; cut up meat, put back in pot.
3. Drain beans, add to ham stock.
4. Add carrots, celery and thyme.
5. Simmer two hours, stirring occasionally. Reduce heat to low, simmer another 1-2 hours, stirring occasionally, or until beans are soft.
This is delicious with crusty bread or biscuits.
Enjoy!

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One response to “Ham and Beans For Dummies

  1. Love this recipe! Plan to share with my mother. She like to also use her bones when making soup because of the marrow or what ever they call it inside slowly comes out and hep the soup taste mmmh mmh good!

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