Blue Ribbon Recipe Very simple ingredients are used to make these old-fashioned ham and beans. Remove jars from canner and let cool until lids seal.įollow my canning and preserving board on Pinterest. Recipes Soup Bean Soup Old-Fashioned Ham and Beans old-fashioned ham and beans 7 798 Pinch It a recipe by Kathie Carr kathiecc North Liberty, IN Grandma always made bean soup in the week after Easter with the leftover ham bone and meat. Process jars in pressure canner at 10 pounds pressure for 75 minutes for pints and 90 minutes for quarts. Wipe rims of jars with a clean dish towel and place lids and rings on jars. Add ham, chopped onion, chopped carrots, celery, chicken bouillon, and salt to each jar.įill the remainder of the jars with boiling water, leaving 1 inch head space. I run mine through the dishwasher for a light wash, and then leave them in the dishwasher until I am ready to use them. That’s where cornbread comes into play! In our house, cornbread is traditionally served with this meal, and rightfully so.Start by sterilizing your canning jars, lids, and rings. And that comes in the form of a Parmesan rind, available at most grocery stores or cheese counters, which gives a rich flavor that rounds out the beans.Īnd since this is almost a soup, the liquid left in the bottom of each dish will need to be soaked up. The foodie in me can’t help but add a bit more umami flavor. I don’t make large bone-in hams often, so thankfully it’s easy to find ham bones in many supermarkets. To flavor the beans, a ham bone with plenty of meat still attached is ideal. The underlying vegetal flavor actually elevates the beans. Much like a soup, ham and beans starts with a base of onion, carrot, and celery. Since it’s hard to know, I always start by soaking the beans, just in case! If the dried beans are freshly dried, soaking is not always important. This dish is all about the beans, both in the flavor and the texture. Cook and stir until crisp-tender, 3-5 minutes. In the same pan, heat oil over medium heat add onion and celery. Drain and rinse beans, discarding liquid. Remove from the heat cover and let stand for 1 to 4 hours or until beans are softened. Canned beans have a great purpose and come in handy in many dishes where the beans aren’t the most important part. Place beans in a Dutch oven add water to cover by 2 in. The most important rule is you must start with dried beans. 2 pounds Pinto Beans 2 pounds Navy Beans 2 Carrots Diced (Optional) 3-4 pound Ham on Bone Uncooked 6 ounces Pineapple Juice 10 cups Water Salt and Pepper. There’s no reason to try to reinvent a wheel that’s already so delicious. The best ham and beans recipe is parred down and never over-complicated. I love when a meal eats like a hug (weird phrase, but you know what I mean!) and these beans are full of the comfort that tastes so good. Growing up, Mom would often make ham and beans on a winter-like day, simmering away on the stove and filling the house with smoky goodness. Simple beans and a leftover ham bone (also known as ham hock) create a flavorful meal that’s hearty. Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot. Cook on high 5 hours (or low for 7-8) or until beans are tender. Place beans, onions, ham bone, broth/water, garlic and chili powder in a 6qt slow cooker. Ham and beans is truly a humble dish, born from the necessity of making something out of… not much. Sort any unwanted debris and set seasoning packet aside. I love to find something new to obsess over, but I always find the most comfort in those things I already know. I love to pore through stacks of recipes, experiment with different spices, and scavenge for unique foods. I often fall victim to wanting to be a foodie. Watch how to make this ham and beans recipe.
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