How to make OLD SCHOOL HAM BONE BEANS *****
Provided by @MakeItYours
Number Of Ingredients 24
Steps:
- 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.
- 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.
- 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.
- Cook's Notes: Can substitute 2 to 3 ham hocks for the ham bone. Okay to use frozen, drained, canned corn, or fresh corn that has been cooked, or omit. To make this into a soup, increase the water in the stock to cover the stock ingredients by double.
- Source: http://deepsouthdish.com
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