Ham Bone Beans

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Somewhere between a soup and stew, all thick and creamy and soothing, this full bodied and flavorful pot of white beans is all due to the ham bone.

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Ingredients

  • 1 large meaty hambone
  • Water to cover, plus two inches
  • 2 whole celery stalks (ribs) with leaves, rinsed and cut into large chunks
  • 2 large carrots, unpeeled, rinsed and cut into large chunks
  • 1 large onion, unpeeled and quartered
  • 4 sprigs of fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon of whole peppercorns
  • FOR BEANS
  • 1 tablespoon of bacon fat or oil
  • 1 cup of chopped onion
  • 1/4 cup of chopped celery
  • 1 carrot, scraped and chopped
  • 1 tablespoon of minced garlic
  • 1 pound package of dried lima beans or white beans (Great Northern or Navy), soaked overnight
  • 2 slices of thick cut bacon, cooked and drippings reserved
  • 2 cups leftover cooked ham, chopped
  • 1 cup of frozen corn, optional
  • 1-1/2 tablespoons of all purpose flour
  • 1 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly ground black pepper, or to taste
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 cup of reserved stock

Preparation

Step 1

Soak beans overnight to speed the cooking process. Place ham bone in a large stockpot, along with the remaining stock ingredients, cover with water plus another 2 inches. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Strain, reserving the bone and stock; discard vegetables. Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone. Set aside 1 cup of the stock.

Heat the oil in the bottom of the pot and add the chopped onion, celery and carrot; cook over medium until tender, about 5 minutes. Add the garlic, cook another minute. Rinse and sort through the beans, add to the pot, along with the reserved, strained stock. Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Meanwhile, in a separate small skillet, cook the bacon until lightly crisped, remove and chop, reserving the bacon drippings. Add the bacon, ham and corn, if using, to the beans; simmer for 30 minutes longer.

Warm the bacon drippings, stir in the flour and cook until lightly browned. Stir in the reserved cup of stock a little at a time to make a gravy and bring to a boil; cook and stir until smooth. Transfer the gravy to the bean pot, stir in, add the salt, pepper and Cajun seasoning, and continue on a simmer, another 30 minutes, or until beans are fully tender. Taste and adjust seasonings. Serve as is, or over hot, cooked rice.

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