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Ham & Beans
1 large ham bone
4 C water
Black pepper to taste
2 C cooked ham, chopped
1/2 onion, chopped
1 large carrot, grated
3 cans (15 oz. each) northern beans (with liquid)
Place ham bone in a large cooking pot; cover with water and season with black pepper to taste. Partially cover cooking pot; simmer over low heat for about two hours, stirring occasionally. Remove ham bone from cooking pot; keep liquid. Allow ham bone to cool before stripping off remaining meat; add meat to cooking pot along with two cups cooked ham, onion, grated carrot and canned beans in their liquid. Season with more black pepper if desired. Stir to mix well. Simmer over low heat for about one hour, stirring occasionally. Serve.
Suggestion: Serve with buttered French bread.
*Ham & Beans images (C)2014 Shenanchie. Click on image to see larger size in a new window.
Shenanchie's Note: I baked a large ham for Christmas 2013. After the holidays, I froze the ham bone and remaining meat. The ham bone provides a good broth base for ham and beans.
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