Recipes: Ham and Bean Soup Home: greenlightwrite.com featuring |
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Recipes: Ham and Bean Soup Home: greenlightwrite.com featuring |
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Cookbook
Reviews Soup & Stew Cookbooks My husband, Bruce, makes Ham and Bean Soup after every holiday ham we have. Although it actually takes a couple of days to complete, it's worth it. Miss Ella, the matriarch in my historic novel, The Goodbye Lie, leaves her husband hankering for a bowlful, but not before she makes sure the beans are cooked completely through. She's been married long enough to know how he complains if the beans are the least bit hard. The secret is slow, long cooking. Enjoy, |
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You'll need:
Fill a large pot with water to within 3 inches of the top, covering the ham bone or ham hocks. Bring the pot contents to a boil, cover and cook 2 to 3 hours or until the meat falls from the bone. It may be necessary to add more water. Pour the mixture through a large strainer into another large pot, reserving this "pot liquor" (water). Let cool. Pick the bones and fat from the meat. Save the meat, toss the bones and fat. Put the meat in the pot liquor and refrigerate this mixture until the white fat in the water congeals at the top 4 to 6 hours. Scrape the fat off the water and throw it away. Meanwhile, remove any small pebbles from the beans. Rinse the beans. Once the fat is removed from the pot liquor, add the beans and let them soak overnight in the refrigerator to hydrate. Cook the beans and pot liquor on top of the stove, covered, at a VERY SLOW SIMMER for 2 to 4 hours or until the beans are soft. Length of cooking time depends on amount of beans, water and meat. Stir occasionally. DO NOT SCORCH. MORE WATER MAY NEED TO BE ADDED to keep a soup-like consistency. Serve with chopped onions and cornbread with butter.
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