On Sunday, we received a very welcome gift of a ham, locally grown and smoked, from some good friends. Yesterday I baked it and we enjoyed a nice meal of baked sweet potatoes, salad, and ham last night. I saved the ham bone, and still have a good amount of meat left, so tonight we will have ham and bean soup.
To try to minimize the antinutrients in the white beans, I have soaked and boiled the beans extensively. Dry beans can be soaked overnight and cooked in about 2 hours. Smaller beans, like white beans, can actually be cooked without soaking if needed. I am using Great Northern White beans in this recipe, but would imagine this recipe would work with just about any bean you might have hanging around in your pantry. I found this recipe on cooks.com. I will make kale chips and a salad to eat alongside this soup. I am making the soup in the crock pot because I have a busy afternoon ahead of me, but you could make this on the stove top, as well. Allow about 2 hours for simmering if you use the stove top method. Ingredients: 1 ham bone 1 pound (or 2 cups) of dry beans, soaked and cooked 8 cups water 1 clove garlic 1 Tbsp lemon juice 1 Tbsp honey 1 bay leaf 1 large onion, chopped 1 tsp salt black pepper to taste Put all ingredients into a crock pot. Set to low and allow to cook for at least 6 hours, removing bone halfway through cooking time. If you have extra ham, chop some up and add it in after removing the bone.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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