SHELLY BEANS WITH COUNTRY HAM
Featured Pinch Tips Video
- 1 Tbsp
- olive oil or bacon grease
- 1-1 1/2 c
- diced country ham or 1 ham hock
- 1 large
- onion, diced
- 1 clove
- garlic, finely minced
- 1 tsp
- ground black pepper
- 2 tsp
- water to cover beans by 2 inches
- 1 1/2 c
- dried beans (such as red beans, horticultures, pinto etc.), soaked overnight, rinsed and drained
- 1-1 1/2 qt
- fresh green beans, broken into bite size
- 1 Tbsp
- ham flavored soup base (optional)
1In a 4 quart (or larger) dutch oven or stock pot, over medium-high heat, add oil or grease and ham. (If using ham hock, see step 4.)
3Reduce heat to low, add minced garlic and saute for 30 seconds.
4Quickly add about 2 cups of water to the pot and increase heat to high. (If using ham hock, add now.)
6Bring to a boil, reduce heat to low/medium-low, cover and let simmer for 2 hours, checking every 1/2 hour to see if additional water is needed.
7Add 2 teaspoons ham soup base, cover loosely (to allow some evaporation) and simmer 1 to 3 additional hours, occasionally checking liquid level in pot. (Allow liquid level to reduce to just barely covering the beans.)
8Taste beans and add salt and pepper to taste.
9NOTE: Small red potatoes may be added during last 1/2 hour of cooking if desired.
10Cover and refrigerate leftovers.