Ham bone, dried beans, veggies and seasoning Prep dried beans by soaking in water Prep the veggies (celery, carrots, garlic, potato, onion) Saute veggies in bottom of large sauce pan Add ham bone, seasonings and water. Add 1-2 cups additional water if the soup is too thick. Use a fork to pull any remaining ham off the bone and stir it into the soup.Uncover and stir occasionally, then place the lid back on top. Lower the heat and simmer for 60-90 minutes, covered, until the beans are very soft. (Do not salt the soup until the end, because ham bones can be very salty.) Then add in the drained beans, thyme, ground cumin, crushed red pepper, bay leaves 10 cups of water, and any remaining ham scraps.Sauté for 3-5 minutes to soften the onions. Add the oil, ham bone, onions, and garlic. Place a large 6 quart pot over medium heat.No Prep: Rinse and drain 4 cans of pinto beans.Pressure cook on high pressure for 5 minutes. 5 minute Prep – Instant Pot Method: Place bean in Instant Pot, cover with water about 1 inch above beans.Cover saucepan and let beans soak for one hour. Cook for 1 minute and remove pan from heat. Transfer to a stock pot or 6-12 quart saucepan and cover with 2 inches of water. One hour Prep: Rinse dried beans in colander, drain.Soak the dried beans overnight (up to 24 hours) to soften. Overnight Prep: Place the dried beans in a large bowl and cover with three inches of water.1 pound dried pinto beans (or 4 cans of pinto beans).Enjoy! Impress Rating: Outstanding Stress Rating: Coping If you want to move the Impress-O-Meter to the WOW zone, serve your soup with a pan of savory cornbread and a big salad. Cut the vegetables as uniformly as possible for even cooking. If you like parsnips or turnips – use them. Sticking with tradition, I use carrots, onions, celery, garlic, and potatoes. The mixed vegetables add flavor and color but are not required if you like just beans and ham. I like using pinto beans, but any small bean will work: great northern, cannellini, garbanzo, or navy beans. Dried beans are a lot more economical, costing, per serving, about half of the canned beans. Another option is to simply use canned beans. I’m okay with that, but if you’re not – some options can prep your beans in an hour or even 5 minutes (instant pot required). Traditional bean & ham soups require a little advance planning as the dried beans need to be soaked for 24 hours. Over the years, I’ve learned the value of that leftover ham bone in making a delicious, hearty, homestyle bean and ham soup, chock full of veggies and bits of ham. However, the next day, I’m looking at a picked over ham bone with enough bits still attached that I hate to throw it away. Thaw overnight in the refrigerator, then reheat over medium heat or in the microwave, adding a little water if it seems too thick.I love serving ham for special occasions. To make ahead, allow the soup to cool completely before transferring to airtight storage containers and refrigerating up to 1 week or freezing up to 3 months. Season with salt and pepper before serving. Shred any useable meat left on the bone and stir back into the soup. ![]() Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes. ![]() Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.Īdd the escarole, another 2 cups of water and 1 teaspoon salt. Add the beans and nestle the ham bone in. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Cook and stir until the vegetables are softened, about 5 minutes.Īdd the tomato paste and thyme and stir to coat the vegetables. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Heat the olive oil in a large Dutch oven over medium heat. Soak overnight (or at least 8 hours) in the refrigerator.ĭrain the beans and rinse. ![]() put the beans in a large bowl and add cold water to cover by several inches. The day before you want to make the soup.
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