...All great bean soups and bean recipes use
the eloquent hambone as the base and main flavor of the recipe! Brown it well for your stock and let it do its magic! One drawback to hambones with slow cooking....your house smells so good you want to munch before it is done!!!!
1 lb. dried beans (white, navy, great northern, pinto, small red, red, etc.)
1 medium to large onion
1 medium to large bell pepper
3 stems of celery
8 oz. butter or margarine
4 cups water or homemade broth (cans have to much salt already)
herbs to taste (pick em)
parsley
oregano
basil
bay leaf
rosemary
savory
dill
mint
sage
season to taste (pick em)
tabasco
cayenne
salt
peppe
Prepare dem beans...overnight or quick boil is good nuff!
First
step...brown dat hambone!!!! Den ya take it out of de dance floor and
let it rest
Chop up dem onions, peppas and celery sticks chunky....ya
got ta feel em in da mouth when da soup is done! Let dem veggies dance
in oil a while til they get ugly, then drown em with the water or stock
and kick em around a lil with a wood spoon.
Get that butta and the hog
bone in there and boil it up! Afta a few minutes they tend to get
lonely, so invite dem beans and herbs to da party! Get that broth kickin
again and add some seasonings if ya want, then start to slow down the
party
Lower the heat and let them all mingle a while...then put a lid
on it!
Ignore dem fer a while, but do peek in from time to time.
Afta 4
or 2 hours of simmerin you will have da tender all ready for da
mouth!..
Take out dat hambone, get that wunnerful meat off da bone and
into da pot
Makes enough fer one of me and lots of yall!!!!!!
(hope yall did not mind my Mardi Gras vocabulary :=)
