Tuesday, December 16, 2008
Ham and Beans
Sorry for the long stretch with no posts...I've not been cooking since having the baby. Last night was my first official meal post-partum. We had a spiral cut ham in the freezer so I stuck it in the oven, made honey carrots and oven crisped potatoes (dicedwhite potato, Lipton onion soup mix packet and a little olive oil baked in the oven) for my husband and father-in-law who adore white potatoes. The real treat of this meal was the ham bone, which I saved for tonight's dinner!
So on to my ham and beans! I don't measure, sorry. But I've found it always comes out delicious so I can't imagine being able to mess this one up.
I quick soak my beans - 1 lbs navy beans (or small white beans) in a pot covered with water. Bring to a boil for 3-4 minutes. Turn heat off, put tight fitting lid on pot and let sit for one hour. Drain the beans, add to a large pot with the ham bone, several hands full of baby carrots, 1-2 tbsp dried minced onions, garlic powder, salt and coriander (2 tsp or so). Add enough water to cover the beans by an inch (does not have to cover the ham bone). Bring to a boil, cover and simmer until ham is falling off bone and beans and carrots are tender; 3-4 hours. Remove lid to boil out any excess liquid and remove bone and any unwanted miscellaneous pieces from the bone.
UPDATE: I've been usuing Goya's Salvadorian Red Beans instead of white and I like it soooo much better!