Ham and Beans

This hearty combination is the ultimate comfort food.

Every winter, my New Orleans grandfather would pull out his well-seasoned pots and slow-cook different types of beans. But whether he cooked red beans, split green peas, or black-eyed peas, the one ingredient he never left out was ham. The creaminess of beans cooked to perfection with the added depth of smoked pork is a sure sign of good things to come.

In these recipes, we used the overnight soaking method. But if you're pressed for time, use the quick soak method detailed in the box. KIM SUNEE

HAM-AND-BEAN SOUP

MAKES 3 QUARTS

PREP: 15 MIN.; SOAK: 8 HRS.; COOK: 1 HR., 35 MIN.

Freeze leftover ham bones until ready to use in thisflavorful soup.

1 (16-ounce) package dried great Northern beans

3 cups chopped cooked ham

1 large sweet onion, diced

2 garlic cloves, minced

2 tablespoons olive oil

1 ham bone

2 (32-ounce) containers chicken broth

½ teaspoon dried crushed red pepper

Cornbread Croutons

SORT and wash beans. Place beans in a 6-quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

SAUTÉ ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.

ADD beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1½ hours or until beans are tender and soup has thickened. Serve with Cornbread Croutons.

Cornbread Croutons:

PREPARE 1 recipe (enough for 6 servings) cornbread mix according to package directions.

CUT baked cornbread into 1-inch squares, brush with melted butter, and place on a baking sheet. Bake at 350° for 10 minutes or until golden brown.

PINTO BEANS, HAM HOCKS, AND RICE

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., SOAK: 8 HRS., COOK: 3 HRS.

To reduce the fat in this recipe, cook the ham hocks, covered, in 2 quarts water a day early; chill overnight. Skim the congealed fat from the chilled broth before adding beans and other ingredients; then cook as directed.

1 (16-ounce) package dried pinto beans

2 (10-ounce) smoked ham hocks

2 quarts water

1 teaspoon salt

½ teaspoon pepper

1 cup uncooked long-grain rice

1 large green bell pepper, diced

6 green onions, chopped

2 cups chopped cooked ham (optional)

SORT and wash beans. Place beans in a Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

BRING beans and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer, stirring occasionally, 2½ hours or until beans are tender.

STIR in rice, bell pepper, and green onions. Cover and simmer 20 minutes or until rice is tender. Remove ham hocks, and let cool; remove and chop meat, discarding skin and bones. Stir in chopped meat from ham hocks and, if desired, 2 cups chopped ham.

RAY HATTON

GRAND PRAIRIE, TEXAS

BAKED BEANS AND HAM

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN.; SOAK: 8 HRS.;

COOK: 1 HR., 5 MIN.; BAKE: 1 HR.

1 (20-ounce) package dried 15-bean soup mix

4 cups water

2 (8-ounce) smoked ham hocks

1 large sweet onion, diced

2 cups chopped cooked ham

2 tablespoons vegetable oil

2 cups ketchup

3 tablespoons brown sugar

2 tablespoons spicy brown mustard

½ teaspoon salt

½ teaspoon dried crushed red pepper

¼ cup bourbon (optional)

PLACE beans in a Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

BRING beans, 4 cups water, and ham hocks to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain. Remove beans; set beans aside. Remove ham hocks, and let cool; chop meat, discarding skin and bones.

SAUTÉ onion and 2 cups ham in hot oil in Dutch oven 5 minutes or until onion is tender. Add beans, reserved meat from ham hocks, ketchup, next 4 ingredients, and, if desired, bourbon to Dutch oven.

BAKE, covered, at 350° for 1 hour.

SORTING AND SOAKING BEANS

To sort beans, pick out any foreign substances such as small stones and soil particles.

For quick soaking, add 6 to 8 cups water to 1 pound dried beans, and bring to a boil. Cover and cook 2 minutes; remove from heat, and soak 1 hour. Rinse and drain; cook according to recipe directions.

Copyright Southern Progress Corporation Feb 2005
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