What a joy it was to see the Easter ham come across the table. I literally couldn’t wait to indulge in the sweet, salty and super glazed combination. After we’d graze on ham for a week, my mom would take the leftover ham bone and turn it to a delicious and hearty pot of ham and beans. I didn’t think I’d miss it so much. But when my friends at Hursts connnceted with me, I was reminded of the goodness. I’m so glad to be in partnership with them again. Connect with them over at hurstsbeans.com There is wealth of good eating over there!
I made my take on a classic family recipe, and I’m sharing it with you.
Ingredients
- 1 package of Hurst’s Great Northern Beans with Ham Packet , picked of debris and rinsed well. (No soaking required)
- 1 white onion diced
- 1 celery stalk finely minced
- 6-8 cups chicken or vegetable stock
- 2 cups cooked, diced ham with ham bone
- black pepper and salt
- Smoked Paprika
- Grapeseed oil
Instructions
- In a large heavy bottomed pot or dutch oven, heat enough grapeseed oil to cover bottom of pot.
- Once oil is heated, add diced onion and celery. Cook until tender
- Add rinsed and cleaned beans to pot, stir well to combine with vegetables.
- Add 6 cups of chicken stock, this should be enough to cover the beans and vegetables.
- Season with salt, paprika and black pepper and half of Ham Seasoning packet. Still well to combine.
- Add ham bone to center of pot.
- Cover and bring to a boil. Allow to boil for 30 minutes.
- Reduce heat to medium and cover and cook for 2 and half hours.
- Add cooked dicked ham with 30 minutes of cooking time remaining.
- Continue to cook beans until the dish has thickened and beans are tender.
- Serve alongside sweet corn bread. Recipe can be found on the site here
https://foodlovetog.com/2016/11/buttermilk-cornbread-foodlovetog/:
Disclaimer: Hursts sponsored product for this post, but all thoughts are my own.
