Ham Bean Nirvana

Ham Bean Nirvana

Leftover meaty ham bone--if you don't have one, a couple of ham hocks will do, but this is really a classic leftovers recipe

4 cups dried great northern or navy beans (any white bean will do), picked over and washed

2 tsp dried rosemary
1 tsp dried thyme
3 cloves garlic, crushed--just smack em hard with a heavy can, throw out the peels and there ya go
4 whole peppercorns
Water to cover the beans at least twice over

I use a slow cooker for this, but you could also use a soup pot; it's really best with a slow cooker. Basically, throw everything in the cooker, put it on high with the lid on and come back 6-8 hours later.

You should have a slightly soupy incredibly good-smelling pot of ham beans waiting.

If you do this on the stovetop you'll have to bring it to a boil, then turn it down to a simmer and watch to make sure you don't boil off the water. Just replenish it if it gets low.

I serve this with steamed greens like kale, chard, collards or a mix thereof and corn bread. Put some of the "pot liquor" from the beans over the greens and corn bread and experience true Ham Bean Nirvana.

If this doesn't lead you to True Dried Bean Enlightenment, then there is no hope for your taste buds. These are that good, and extremely easy. This recipe makes a great deal, so be prepared to freeze leftovers.

Lynn S.


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