SHELLY BEANS WITH COUNTRY HAM

Teresa G.

By
@BlueGinghamApron

Another southern classic. As usual, fresh is best.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

4 Hr

Method:

Stove Top

Ingredients

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
salt
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)

Directions Step-By-Step

1
In 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.)
2
Saute for 1 minute, add onion and continue to saute until ham and onions just begin to brown.
3
Reduce heat to low, add minced garlic and saute for 30 seconds.
4
Quickly add about 2 cups of water to the pot and increase heat to high. (If using ham hock, add now.)
5
Add dried beans, green beans and enough water to cover by at least 2 inches.
6
Bring 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.
7
Add 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.)
8
Taste beans and add salt and pepper to taste.
9
NOTE: Small red potatoes may be added during last 1/2 hour of cooking if desired.
10
Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Gluten-Free, Wheat Free