SHELLY BEANS WITH COUNTRY HAM
1 Tbspolive oil or bacon grease
1-1 1/2 cdiced country ham or 1 ham hock
1 largeonion, diced
1 clovegarlic, finely minced
1 tspground black pepper
·water to cover beans by 2 inches
1 1/2 cdried beans (such as red beans, horticultures, pinto etc.), soaked overnight, rinsed and drained
1-1 1/2 qtfresh green beans, broken into bite size
1 Tbspham flavored soup base (optional)
How to Make SHELLY BEANS WITH COUNTRY HAM
- 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.)
- Reduce heat to low, add minced garlic and saute for 30 seconds.
- Quickly add about 2 cups of water to the pot and increase heat to high. (If using ham hock, add now.)
- 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.
- 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.)
- Taste beans and add salt and pepper to taste.
- NOTE: Small red potatoes may be added during last 1/2 hour of cooking if desired.
- Cover and refrigerate leftovers.