Side Pannel
Old School Ham Bone Beans
Ingredients List
- For the Ham Stock:
- 1 large meaty hambone
- Water to cover, plus two inches
- 2 whole celery stalks (ribs) with leaves, rinsed and cut into large chunks
- 2 large carrots, unpeeled, rinsed and cut into large chunks
- 1 large onion, unpeeled and quartered
- 4 sprigs of fresh parsley
- 2 bay leaves
- 1/2 teaspoon of whole peppercorns
- For the Beans:
- 1 tablespoon of bacon fat or oil
- 1 cup of chopped onion
- 1/4 cup of chopped celery
- 1 carrot, scraped and chopped
- 1 tablespoon of minced garlic
- 1 pound package of dried lima beans or white beans (Great Northern or Navy), soaked overnight
- 2 slices of thick cut bacon, cooked and drippings reserved
- 2 cups leftover cooked ham, chopped
- 1 cup of frozen corn, optional
- 1-1/2 tablespoons of all purpose flour
- 1 teaspoon of kosher salt, or to taste
- 1/4 teaspoon of freshly ground black pepper, or to taste
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1 cup of reserved stock
Directions
1. Soak beans overnight to speed the cooking process. Place ham bone in a large stockpot, along with the remaining stock ingredients, cover with water plus another 2 inches. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Strain, reserving the bone and stock; discard vegetables. Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone. Set aside 1 cup of the stock.
2. Heat the oil in the bottom of the pot and add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic, cook another minute. Rinse and sort through the beans, add to the pot, along with the reserved, strained stock. Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Meanwhile, in a separate small skillet, cook the bacon until lightly crisped, remove and chop, reserving the bacon drippings. Add the bacon, ham and corn, if using, to the beans; simmer for 30 minutes longer.
3. Warm the bacon drippings, stir in the flour and cook until lightly browned. Stir in the reserved cup of stock a little at a time to make a gravy and bring to a boil; cook and stir until smooth. Transfer the gravy to the bean pot, stir in, add the salt, pepper and Cajun seasoning, and continue on a simmer, another 30 minutes, or until beans are fully tender. Taste and adjust seasonings. Serve as is, or over hot, cooked rice.
2. Heat the oil in the bottom of the pot and add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic, cook another minute. Rinse and sort through the beans, add to the pot, along with the reserved, strained stock. Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Meanwhile, in a separate small skillet, cook the bacon until lightly crisped, remove and chop, reserving the bacon drippings. Add the bacon, ham and corn, if using, to the beans; simmer for 30 minutes longer.
3. Warm the bacon drippings, stir in the flour and cook until lightly browned. Stir in the reserved cup of stock a little at a time to make a gravy and bring to a boil; cook and stir until smooth. Transfer the gravy to the bean pot, stir in, add the salt, pepper and Cajun seasoning, and continue on a simmer, another 30 minutes, or until beans are fully tender. Taste and adjust seasonings. Serve as is, or over hot, cooked rice.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
