I have the craving for ham-n-beans-n-cornbread. I might just mosey down to the local golf course, the clubhouse makes a fine serving.
When I make it, I usually use white navy beans, but sometimes I use lima beans or brown beans. I like to cook with some diced ham, a few slices of bacon, finely minced onion, 1/4 stick of butter. How do you like your beans and what is your fav recipe?
A good slice of cornbread ( with butter or honey or cream cheese), fried potatoes with onion-n-diced pepper, spinach or greens with pepper flavored vinegar.
Yum.
Anybody got any unique recipes or methods or accompaniments?
Yeah I got one of the best darn Ham and Bean's recipe their is, but I was sworn to secrecy by the person that gave it to me, it was a old German recipe, sorry I can't tell you,
Richard
Richard
1987 ford f250 6.9 diesel
1997 Innsbruck by Gulf Stream 28ft fifth wheel with slide
and the wife and co-pilot Trudy
Having lived on both sides of the Mason-Dixson line, I'll include 2 of the versions I use.
Yankee Bean Soup:
1# navy beans, soaked overnight and drained
1/2 pound of bacon or ham, diced
1/2 cup chopped carrot
1/2 cup chopped celery
1 large onion, diced
Dump ingredients in a large pot and cover with water. Bring to a boil and then reduce to a simmer. Cook until beans are soft. Mash some of the beans to thicken the soup. Serve with cornbread made with yellow cornmeal and sugar.
White Beans:
1# great northern beans, soaked overnight and drained
1/2# country ham pieces or 1 smoked ham hock
1 large onion, diced
Dump ingredients in a large pot and cover with water. Bring to a
boil and then reduce heat to a simmer. Simmer until beans are very soft and liquid is reduced by almost half. Debone ham hock. Serve with cornbread made with white cornmeal and buttermilk.
Personally, I like both versions but with the addition of a clove of garlic and 1/2 teaspoon crushed red pepper flakes. Fresh chopped onion is my garnish of choice. And vine-ripened sliced tomatoes make a great side.
I like to boil a smoked picnic ham for about 3 hours and remove from the stock. Pull all the meat off the bones and return to the stock. Then I add what ever kind of beans I'm in the mood for(navy, pinto, bleak eyed peas, or a mixture). I then spice it up a little. Serve it up with some greens and cornbread. Then a cold beer to wash it down. Yaaaaaaaaaaaaaaaa Buddy!
I only wish I could make it. When I get the craving for some good beans I will go to the Ripe Tomato Restaurant. They make the Congressional Bean Soup. It is terrific.
I posted this recipe a few months ago. It is absolutely best bean soup I've ever had. Enjoy!
Navy Bean Soup
1 16 oz pkg dried navy beans
6 cups water
1 (14.5 oz) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 lb cooked ham cubes
1 cube chicken bouillon
2 tbs Worcestershire sauce
1 tbs dried parsley
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
3 cups water
1. Combine beans, water, vegetables, ham and seasonings into a stock pot. Bring to a boil. Lower heat, cover and simmer for two hours.
2. Add an additional two to four cups of water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf. Serve
Makes 8-10 servings.
All of these recipes sound good, but I am missing the addition of a couple of bay leaves during the cooking. Nothing like bay to bring out the flavors!
Don't any of you use it? Or is it a Northern thing? I guarantee you will like it if you try it.
here is a secret use instant potatoes to thicken your bean soup add and stir till it is the right thickness, also add a dash of vinegar it brings out the flavor,,,,from my old German recipe...
Richard
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