What a bummer that you didn't get to do your secret plans. I have to say that I'm selfishly curious how exactly you make hammy bean soup. It sounds delicious now....
You take the remains of your hammy, including the bone. You put it in a bighuge pot with a pound of dried beans (navy, little red, blackeye peas, or whatever) and about 4 quarts of water. You add a chopped onion or 2 depending on how much you like onion, some chopped celery, some peppercorns, a few cloves, and a chopped garlic clove or 2 or 6 :). You bring it to a boil, then reduce heat to low and cook it and cook it and cook it until the beans are well-cooked. (Minimum of 3 hours, I usually let it go all afternoon). You fish out the hambones and rind and whatever else isn't edible. You add a can of diced tomatoes, if you like, although apparently this isn't really necessary according to true Navy Bean Soup aficionados. You can also add some sliced carrots or turnips if you like. You cook it for another half hour or so until the carrots or turnips are appropriately soup-textured. Then you eat it with chowder crackers or rye crisp or good bread or whatever you like yum. :)
Nah, I find you don't have to pre-soak smaller beans - they cook fine over the course of an afternoon. Just rinse 'em and sift through 'em first, because sometimes pebbles find their way into the bag.
Also, a gallon of soup may sound like a lot, although it's usually gone from our house in under 3 days. But this soup freezes well too.
Comments 9
Reply
Reply
I have to say that I'm selfishly curious how exactly you make hammy bean soup. It sounds delicious now....
Reply
Reply
Reply
Also, a gallon of soup may sound like a lot, although it's usually gone from our house in under 3 days. But this soup freezes well too.
Reply
Leave a comment