Thursday, April 24, 2014
Ham Bone Yellow Eyed Beans
My Mother fixed a lot of ham and beans when I was growing up; my Dad’s favorite meal. She always had some cornbread with them and Dad liked navy beans. I didn’t really care for them then but I ate some because that is what we had. Now I love beans fixed about any way.
I like to use northern beans but for this time I had a pound of yellow eyed beans to use. They are about the same size as northerns but to me are a little more tender and sweeter.
I took three days soaking the beans, cooking the ham bone and finally assembling all for the ham and beans with some skillet cornbread.
Picnic ham bone
Making the broth
Meat from the bone
Tuesday I skimmed all the fat from the broth. I drained the beans and rinsed after saving out a cup of the water for making a roux later. I chopped two carrots, two stalks of celery, and a medium sweet onion into a 1/4 inch dice. I minced two garlic cloves. I added the carrots, celery and onions to a stock pot with 2 tablespoons of bacon grease and sautéed until soft. I added the minced garlic and cooked a few minutes longer then added in the beans and enough of the stock to cover well. I added some salt and pepper brought it to a boil and then slow simmered for 1 ½ hours. I chopped the ham saved from the bone and added to the pot. I cooked it another ½ hour and then cooled and in the fridge overnight.
Broth and beans added
Ham chopped and added in
Wednesday I baked a skillet cornbread using my favorite mix, Miracle Maize Sweet. At supper time I heated up the ham and beans to a boil. I made a blond roux using a tablespoon of bacon grease, about two tablespoons of aspic I saved from the ham, two tablespoons of flour and some of the saved bean soaking water. I added it to the pot along with a teaspoon of Penzey’s Cajun seasoning and a few drops of Cholula hot sauce. I let simmer about a half hour. I served a good helping of the ham and beans over cornbread, topped with some chopped sweet onion, Cholula hot sauce and fresh ground pepper. I had a piece of buttered cornbread and a Liny’s Hoppin Helles with it. It sure tasted good!
Bacon grease and ham aspic for the roux
Making the roux
Roux stirred in