Not much left of that Easter ham except a nice big bone with a goodly
amount of meat left on it.

Next comes a pot of pinto beans slow simmered with that hambone and
some chopped onion.

Some good ol cornbread baked in a cast iron skillet, take a nice big
piece and split it, butter it
and ladle some of those beans and plenty of pot likker over the
cornbread, put some chopped
green onions over the top and some hot pepper relish or chow chow.

Down home, country, belly filling deliciousness.

dang, I want some right now.


I remember long ago we had a friend who staunchly refused to eat pinto
beans, he said they were only good for prison food or cattle feed.
He missed out on a lot of good eatin.

On Apr 6, 4:33*pm, ImStillMags > wrote:
> Not much left of that Easter ham except a nice big bone with a goodly
> amount of meat left on it.
>
> Next comes a pot of pinto beans slow simmered with that hambone and
> some chopped onion.
>
> Some good ol cornbread baked in a cast iron skillet, take a nice big
> piece and split it, butter it
> and ladle *some of those beans and plenty of pot likker over the
> cornbread, put some chopped
> green onions over the top and some hot pepper relish or chow chow.
>
> Down home, country, belly filling deliciousness.
>
> dang, I want some right now.
>
> I remember long ago we had a friend who staunchly refused to eat pinto
> beans, he said they were only good for prison food or cattle feed.
> He missed out on a lot of good eatin.

YAAAAAAAAAHOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!! !!!!

On Tue, 6 Apr 2010 16:33:06 -0700 (PDT), ImStillMags
> wrote:

>Not much left of that Easter ham except a nice big bone with a goodly
>amount of meat left on it.

<snip>

We seem to be in a similar time frame with our Easter hams. My ham
bone is already in the trash, after having spent a good portion of
today simmering in my stockpot. Navy bean soup is on the simmer as I
keyboard this. One of the delights of having a bone in ham. I use the
ham bone in place of the ham hocks:

@@@@@ Now You're Cooking! Export Format

White Bean And Ham Hock Soup

soups and stews

1 lb dried small white beans such as nav; y or great northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon); or olive oil
2 cups chopped onion
2 tablespoons minced garlic
4 fresh thyme sprigs
8 cups chicken broth

Soak beans in cold water to cover overnight (8 hours). Drain and rinse
well.

Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially
covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking
liquid and drain ham hocks.

Heat bacon drippings in an 8-quart heavy pot over moderate heat until
hot but not smoking, then cook onion and garlic, stirring, until
softened. Add thyme and cook, stirring, 1 minute. Add soaked beans,
broth, ham hocks, and reserved cooking liquid and simmer, covered,
stirring occasionally, until beans are tender, about 1 hour. Remove
ham hocks and shred meat.

(1# diced tomatoes can be added.)

Contributor: Gourmet November 2000

Yield: 12 servings.

Preparation Time: 1 hr

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Terry Pulliam Burd wrote:
> On Tue, 6 Apr 2010 16:33:06 -0700 (PDT), ImStillMags
> > wrote:
>
>> Not much left of that Easter ham except a nice big bone with a goodly
>> amount of meat left on it.
>
> <snip>
>
> We seem to be in a similar time frame with our Easter hams. My ham
> bone is already in the trash, after having spent a good portion of
> today simmering in my stockpot. Navy bean soup is on the simmer as I
> keyboard this. One of the delights of having a bone in ham. I use the
> ham bone in place of the ham hocks:
>
> @@@@@ Now You're Cooking! Export Format
>
> White Bean And Ham Hock Soup
>
> soups and stews
>
> 1 lb dried small white beans such as nav; y or great northern
> 1 lb smoked ham hocks
> 1/4 cup bacon drippings (from 1/2lb bacon); or olive oil
> 2 cups chopped onion
> 2 tablespoons minced garlic
> 4 fresh thyme sprigs
> 8 cups chicken broth
>


That sounds good, Terry, but if you are using the ham broth do your
really need the added chicken broth?

gloria p

ImStillMags wrote:
> Not much left of that Easter ham except a nice big bone with a goodly
> amount of meat left on it.
>
> Next comes a pot of pinto beans slow simmered with that hambone and
> some chopped onion.

Mine are mayacobas, but yeah. And some of the King Arthur buns, and a
salad.

Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

"ImStillMags" > wrote in message
...
> Not much left of that Easter ham except a nice big bone with a goodly
> amount of meat left on it.
>
> Next comes a pot of pinto beans slow simmered with that hambone and
> some chopped onion.
>
> Some good ol cornbread baked in a cast iron skillet, take a nice big
> piece and split it, butter it
> and ladle some of those beans and plenty of pot likker over the
> cornbread, put some chopped
> green onions over the top and some hot pepper relish or chow chow.
>
> Down home, country, belly filling deliciousness.
>
> dang, I want some right now.
>
>
> I remember long ago we had a friend who staunchly refused to eat pinto
> beans, he said they were only good for prison food or cattle feed.
> He missed out on a lot of good eatin.

While I certainly enjoy pinto beans in many a dish, my favorite for a ham
bone is butter beans. The other choice for me is split pea soup. Split
peas soup at our house is usually done from just ham hocks and maybe some
diced ham. We went to family for Easter, and the worst part is no left overs
to enjoy!!

Dale P

In article
>,
ImStillMags > wrote:

> Not much left of that Easter ham except a nice big bone with a goodly
> amount of meat left on it.
>
> Next comes a pot of pinto beans slow simmered with that hambone and
> some chopped onion.
>
> Some good ol cornbread baked in a cast iron skillet, take a nice big
> piece and split it, butter it
> and ladle some of those beans and plenty of pot likker over the
> cornbread, put some chopped
> green onions over the top and some hot pepper relish or chow chow.
>
> Down home, country, belly filling deliciousness.
>
> dang, I want some right now.
>
>
> I remember long ago we had a friend who staunchly refused to eat pinto
> beans, he said they were only good for prison food or cattle feed.
> He missed out on a lot of good eatin.

I tend to use ham bones more for split peas or lentils, but they are
good in a pot of beans. :-)

Be sure to post jpegs!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Omelet wrote:
>
>The only beans I do not care for are limas, black eyed peas and
>garbanzos.
>
>I love the rest of them. :-)

I love limas, especially lima bean soup (great use for those meaty ham
bones). I'm not all that fond of black eyed peas, I'll eat them when
served and I've prepared literally tons, but I don't remember ever
buying any. I like garbanzos in salads, I add them to marinated bean
salad... I don't like them in soups or pureed. But you may like
chickpeas roasted, they make a great change from salted/roasted
peanuts and contain far less fat.
http://allrecipes.com/Recipe/Roasted...as/Detail.aspx

In article
>,
ImStillMags > wrote:

> Not much left of that Easter ham except a nice big bone with a goodly
> amount of meat left on it.

Mine went into a vat of 15-bean soup. Fifteen different kinds of beans,
not 15 beans total. It's pretty good, although I added some celery
flakes and julienned carrots (from that carrot-craisin salad recipe) and
a couple cans of beans ("white" beans and Maya Coba beans). Reminds me
that I need to take a couple packages of the soup to a former neighbor
who loves it but is married to a woman who does not. She does the
cooking.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-2-2010

On Tue, 06 Apr 2010 19:22:40 -0600, "gloria.p" >
wrote:

>That sounds good, Terry, but if you are using the ham broth do your
>really need the added chicken broth?

I've tried it both ways, with and without the chicken broth. It's
definitely better with the chicken broth. The chicken broth adds a
nice balance to the ham broth. Without it, the soup tastes a bit thin.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"